Fermented Winter Radish

Fermented Winter Radish

Servings: 1 pint

Source: Culinary Vegetable Institute 

An easy and delicious outlet for radishes. We see this as a way to extend the seasons of specific ingredients and don't stop with radishes. This is a basic formula for lacto-fermentation. Just like sauerkraut or kimchi. Consider cabbage carrots and turnips as well. Enjoy with a range of dishes from rice to salads to hotdogs. This is a versatile ingredient for the home. 


  • ½ lb (227g)  Fall or winter radishes shaved on a mandoline
  • 1 ½ tsp (8g) kosher salt


  • With your hands mix radishes thoroughly and evenly with salt until it is dissolved and transfer to a small jar or glass container.
  • Press the radishes into the bottom of the glass until the water from the radishes cover the surface.
  • Place a bowl on the surface of the radishes to ensure they stay below the surface of the brine.
  • Cover loosely with plastic film.
  • Allow the radishes to ferment on the counter for two to three days before transferring to the refrigerator. 


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