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Fermented Radishes

Fermented vegetables are perfect for a simple and delicious snack . I particularly love fermented radishes because they are packed full of flavour, and slightly less hot than fresh radishes.

The other reason why I love fermented radishes is that they are a really reliable ferment. Radishes are part of the cabbage and broccoli family, and just like cabbage, they seem to naturally ferment. However, unlike cauliflower, they don’t become pungent or stinky. They just turn into a deliciously flavorful pickled vegetable. Perfect for school lunches, picnics and barbecues.

All types of radishes will ferment nicely. So use whatever you can find in the grocery store, farmers’ market or garden! The only trick is to cut them into small enough slices for them to ferment nicely. Don’t pack whole radishes into a jar unless they are very small.

FLAVOURS!

I love experimenting with flavour. It’s the best part about making your own fermented pickles! While radishes are packed full of flavour all on their own, it is fun to add some other flavours to the batch.

Here are 4 suggestions:

  1. Dill pickle: Add 1 clove of garlic and a sprig of dill.
  2. Kimchi: Make a kimchi-like pickle by adding a slice of onion, a clove of garlic, a bit of fresh grated ginger and 1 tsp of chili flakes. This is particularly delicious with a mix of carrots and radishes.
  3. Pink beet: Add slices of beet to the mix for bright pink radish pickles
  4. Spicy: Add 1 jalapeno pepper sliced in half along with a few slices of onion.

INGREDIENTS

  • 3 cup of prepared radishes (see the section above for details)
  • 2 cup of water (chlorine-free)
  • 2 tsp salt (non-iodized)

INSTRUCTIONS

  1. Wash and prepare the radishes as described in the section above. Depending on the type of radishes, they may need to be peeled.
  2. Pack the radishes into a quart jar, making sure that the radishes are 1″ below the top. Add any additional flavours to the jar. See the section above for 4 flavour suggestions.
  3. Mix the salt into the water to make a brine.
  4. Use a weight to keep the radishes from floating above the brine. You can use a few folded up cabbage leaves or a piece of parchment with a clean rock or even a smaller bowl that fits inside the jar.
  5. Leave the radishes to ferment for 3 to 5 days in a dark location (a kitchen cupboard is perfect). They will become softer the longer they are left to ferment.
  6. Store in the refrigerator to curb the fermentation and enjoy within 1 month.

NOTES

  • I recommend covering fermented vegetables with a lid. If you are using a mason jar, then just loosely place the lid on to keep pests out. If you plan on making a lot of ferments, then you may want to buy some high-quality fido jars. 
  • If you have leftover kimchi brine, then you could use that instead of creating a new brine. Otherwise, radishes don’t require a vegetable starter.

You can use this method for a variety of vegetables like carrots, cabbage and beans. A perfect addition to rice bowls and snacks.

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