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LACTO-FERMENTED GARDEN RADISHES

A mellower, full-bodied version of this peppery veggie!

 

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by Jody Gowans in Lacto-fermentation, Recipes
July 3, 2017

Summer is finally here in Quebec, and with the hot weather comes fresh, locally-grown produce. One of the first vegetables to make an appearance at the beginning of the growing season in Eastern Canada are radishes.  Their germination time is relatively short, the plants are hardy, and they are a beautiful addition to any garden or meal!

Fresh Market Vegetables

Fresh Market Vegetables

Radishes are part of the Brassica family.  These crunchy, peppery beauties are high in Vitamin C, fibre and potassium.  They’re delicious in salads, on sandwiches, and take on a whole new flavour when fermented!

Beautiful locally-grown radishes

Beautiful locally-grown radishes

Fermented radishes are easy and quick to make, following the same guidelines as lacto-fermented vegetables.  As with lacto-fermented onions, the fermentation process mellows out the radish.  The characteristic peppery heat is replaced by an olive-like flavour.  Make some today- they make a delicious addition to salads and as a condiment to grilled food and sandwiches.  

lacto-fermented radishes, beets and asparagus with kombucha vinaigrette

lacto-fermented radishes, beets and asparagus with kombucha vinaigrette

How to Make Lacto-fermented Radishes

(fermentation time: 4 weeks )

INGREDIENTS

  • Radishes (washed, dried and trimmed)
  • 2% brine (4 cups water + 4 tsp salt)
  • bay leaf (or other tannic source)
  • garlic, peppercorns,(optional)
  • fermentation container
  • fermentation weight

Directions

  1. Slice radishes (I like thicker pieces and slice mine in half)
  2. Pack in fermentation container, adding any extra flavouring (garlic clove, peppercorns, etc) and a tannic source to maintain crunch 
  3. Fill container with brine, leaving a 1″ to ½” space from the top of the container.  Add a fermentation weight and lid the jar.

    Pack in radishes, add brine

    Pack in radishes, add brine

  4. Leave at room temperature for at 2-4 weeks.
  5. Transfer to the refrigerate to decelerate fermentation

 

 

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