Fermented radishes are crisp, tangy, and require just salt, water and sliced radishes to make. Beneficial bacteria transform the sugars and starches in the veg into tart lactic acid, creating a pickle that tastes good and is good for your digestion to boot.
About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, is now available.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:makes 1 quart
- Active time: 30 minutes
- Total time:5 to 7 days
- 2 cups water
- 1 1/2 tablespoons sea salt
- 1 1/2 pounds fresh radishes, washed, trimmed, and cut into 1/2 to 1/4-inch thick slices
Wash one wide mouth quart jar and one quarter pint jar well.
Bring water and salt to a boil in a small saucepan over high heat. Remove from heat, stir until salt dissolves, and let cool to room temperature.
Pack radish slices to the clean quart jar and cover with cooled brine, leaving about an inch of headspace.
Fit the quarter pint jar into the mouth of the quart jar. Pour the remaining brine into the quarter pint jar. Press the quarter pint jar down, until the brine reaches the rim of the quart jar, so that the radishes are completely submerged.
Let radishes sit on your counter for 5-7 days, until the brine goes slightly cloudy and the radishes taste quite tart. When they’ve reached the level of tang you like, remove the quarter pint jar, place a lid on the quart jar and refrigerate.