Get ready to transform ordinary organic radishes into tangy, probiotic-rich delights! This simple fermentation project will give you a jar full of crunchy, pink goodness that’ll make your taste buds dance.
Why Choose Organic?
Using organic ingredients ensures your ferment stays free from pesticides and preservatives that could interfere with the natural fermentation process. Plus, organic radishes often pack more flavor and nutrients!
What You’ll Need
- 2 bunches of organic radishes, cleaned and sliced – these ones are from CCOF Certified Member Cal-Organic Farms
- 2 cloves of *organic garlic, peeled
- Fresh organic dill sprigs (choose from CCOF Certified Member Duncan Family Farms or Cal-Organic Farms
- 1 tablespoon high-quality sea salt (avoid iodized salt as it interferes with fermentation)
- 2 cups filtered water
- 1 quart-sized mason jar
- Fermentation weight (or a smaller jar that fits inside)
- Optional flavor additions: hot peppers, chili flakes, extra garlic, black peppercorns
- Optional equipment: fermentation lids
*Find both member farms and sources for all your organic ingredients in our Organic Directory!
The Fermentation Process
- Make your brine by dissolving the sea salt in filtered water.
- Prepare your radishes by cleaning and slicing them. Save those radish tops for another purpose since they contain extra nutrition!
- Pack the jar with radishes, dill, and garlic. Try to fit as many as possible to minimize air pockets.
- Add the brine by pouring it over the radishes, making sure they stay completely covered.
- Weight it down by adding your fermentation weight to keep everything under the brine.
- Start fermenting by closing the lid and letting it sit at room temperature (65-75°F) for 7-14 days. Look for bubbles and microbial activity. The tanginess becomes more intense the longer it ferments.
- Release gases by “burping” the jar every few days if you are not using specially designed fermentation lids. This releases the natural gases that occur during fermentation.
The Waiting Game
Your radishes will need 7-14 days to reach pickle perfection. You will notice the brine becoming cloudy and taking on a beautiful pink color. This is completely normal and actually shows that fermentation is working! The flavor will develop from slightly salty to delightfully tangy.
How to Know When They’re Ready
- The brine appears cloudy
- Radishes have a pleasant, tangy aroma
- They maintain their crunch but taste pleasantly sour
- The pink color has intensified
Storage and Serving
Once your radishes reach your desired tang level, transfer them to the refrigerator. They will keep for several months, though they usually get eaten much sooner! Serve them with:
- Salads for a probiotic boost
- Sandwiches and burgers
- Charcuterie boards
- As a tangy side dish
Pro Tip: Save some of the pink fermentation brine! It makes an amazing addition to salad dressings or can help start your next batch of fermented veggies!
Troubleshooting
What if I see white stuff on top? A little white yeast on the surface is normal. Simply skim it off. However, if you see fuzzy mold, especially colored mold, it’s best to start fresh.
My radishes aren’t submerged anymore! Push them back under the brine with a clean utensil. Keeping vegetables submerged is essential for successful fermentation.
Enjoy Your Homemade Fermented Radishes!
This simple recipe connects you directly to the benefits of organic while creating something delicious for your table.
