Brined, cut, or whole veggies are some of the easiest fermented foods to make, and they taste seriously gourmet. These fermented radishes are awesome in salads, or as part of a Go with Your Gut Rule of Five plate. If you’ve been on the fence about fermenting your own veggies, start here.
You can find this recipe (& many others!) in my book Thin From Within.
Pretty-in-Pink Fermented Radishes
Makes about 1 1/2 cups
- 3 bunches radishes, thinly sliced
- 1 teaspoon pink peppercorns
- ¾ cup fresh dill, chopped
- 1 teaspoon sea salt
- Filtered water
- Kale, cabbage, or collard leaf
- Combine the radishes, peppercorns, dill, and salt in a large bowl. Squish by hand until the radishes have released their liquid.
- Transfer the radish mixture to a 12-ounce mason jar and press down so the liquid covers the radishes. If it does not cover the radishes, add filtered water as needed.
- Place the kale leaf over the radishes so they stay submerged.
- Seal loosely and set aside in a cool, dark place to ferment. “Burp” the radishes once a day for the first 3 days.
- Ferment the radishes for 1 to 3 weeks. Begin tasting after 1 week. When they are fermented to your liking, move them to the fridge. They will keep in the fridge for up to 6 months.
Note: You’ll want to use a fresh, clean fork every time you scoop radishes from this jar. This keeps the unique bacteria in your mouth from mixing and multiplying in your jar.