Fermented Radish Slices Recipe


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.

Recipe Facts

Active: 30 mins
Total: 120 hrs
Serves: 16 to 20 servings
Makes: 1 quart

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  • 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


  1. Wash one wide mouth quart jar and one quarter pint jar well.

  2. 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.

  3. Pack radish slices to the clean quart jar and cover with cooled brine, leaving about an inch of headspace.

  4. 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.

  5. 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.

Special equipment

1 wide mouth quart jar, 1 quarter pint jar

This Recipe Appears In

Nutrition Facts (per serving)
5 Calories
0g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories 5
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 208mg 9%
Total Carbohydrate 1g 0%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 0g
Vitamin C 5mg 25%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)