Looking for an easy way to preserve your radish harvest from the garden? Learn how to ferment radishes at home with this step by step tutorial…
How to Ferment Radishes
Head out to the garden and pick your fresh radishes (or pick some up at your local farmers market or grocery store if you don’t have any growing in your garden).
Wash the radishes and remove the greens and the root ends.
Cut the radishes in half, quarters or if they’re tiny…leave them whole! It’s entirely up to you, as long as they fit in the jar.
Fill a quart jar with the radishes and then, add in a little chopped garlic and a sprig of rosemary.
In a clean quart jar, combine 2 teaspoons of salt and 4 cups of water. Pour over the radishes and herbs.
Make sure the radishes and herbs are completely submerged under the salt brine.
Side note: If possible, place fermentation weights above the radishes and herbs to keep them below the brine. However, if you don’t have any, use a plastic zipper bag filled with water instead.
Cover the jar with a clean, canning lid and ring or a proper fermentation lid.
Stick your jar of radishes into a bowl, just in case the brine leaks out a bit and store the jar in the pantry or on the counter, out of direct sunlight, for 5 to 7 days.
If you’re using a standard jar lid, you’ll need to unscrew the lid, once a day, to “burp” the jar or let the gasses out.
After 5 to 7 days, it’s time for taste test!
Then, remove the fermentation lid and cover with a standard canning lid and store in the refrigerator for several months.
Fermented Radishes
Ingredients
- Approx. 4 cups radishes
- 1 tablespoon garlic
- 1 sprig rosemary, fresh
- 2 teaspoons salt
- 1 quart water
Instructions
- Remove the tops and root ends from the radishes.
- Wash radishes and scrub clean.
- Place all of the radishes into a clean quart jar.
- Add garlic and rosemary to the jar.
- Fill a separate quart jar with clean, filtered water and 2 teaspoons of salt. Shake well to dissolve the salt.
- Pour salt water brine over the radishes, garlic and rosemary.
- Cover with a clean lid or a fermentation lid.
- If using a standard canning lid, be sure to open the jars once each day to "burb" the air from them.
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Have an Awesome Day!
~Vanessa
Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.