Since radishes have a low water content, we use the salt brine method for fermentation. This is where we submerge the radishes underneath a salty water solution.
One of my favorite farmer’s market ingredients are radishes because they’re really affordable, and they come in tons of different shapes, sizes, and colors.
Even though we are using the widely available red radish, you could easily try black or watermelon radishes using this recipe as a base.
How to Make Lacto-Brined Radishes – Step By Step
Brine Ratio: 1 tablespoon salt for every cup of water
Separate the radishes from their green tops. Rinse to remove dirt. Julienne or slice radishes using a mandolin or sharp knife (photo 1). Add grated ginger to taste (photo 2).
Pack the roots and ginger into crocks or mason jars and pour in cool water (photo 3). Drain the water out and measure it. Salt according to the brine ratio and cover the vegetables with the brine (photo 4).
Weight the radishes down with a plastic bag filled with water and ferment for 7 days at room temperature (photo 5). Then refrigerate.
Fermented Pink Radishes with their Greens
- 1 bunch red radishes
- 1 inch fresh ginger
- kosher or sea salt
- purified water
- Separate the radishes from their green tops. Submerge the greens in water, lift to remove dirt. Repeat until completely clean. Do the same with the radishes, scrubbing gently to remove dirt.
- Julienne or grate the radishes using a mandolin or sharp knife. Grate the ginger using a microplane or shave thinly with a peeler.
- Pack the radishes and whole greens into a crock or mason jar. Pour in cool, filtered water. Drain the water and measure it.
- Salt according to the following ratio: add 1 tablespoon salt for every cup of water.
- Add the salted water to the vegetables and add weight. Ferment for 7-10 days at room temperature. Then refrigerate.