Lacto-fermented Radishes with Garlic and Dill

My vegetable CSA opened last week and they had radishes galore – reds, purples, and even white radishes. Now truth be told, radishes are not my favorite vegetable. Their pungent flavor always seems to shock my taste buds. But lacto-fermented radishes are a completely different story!

The fermentation process really softens their flavor and I find them not only more palatable but even quite delicious.

Lacto-fermented radishes are not as common as other fermented vegetables but this recipe is so simple that it just might become a staple in your kitchen.

How to Make Lacto-fermented Radishes with Garlic and Dill

Adding in herbs and spices creates additional tones of flavor that can turn any mouth-puckering, eye-watering raw radish into a flavor-packed delight of fermented awesomeness.

OK, maybe that’s a bit of an exaggeration.

They’re radishes after all, not pizza.

But I guarantee you’ll be pleasantly surprised just how tasty these lacto-fermented radishes are.

Lacto-fermented Radishes with Garlic and Dill Recipe

Lacto-fermented radishes are not as common as other fermented vegetables but this recipe is so simple that it just might become a staple in your kitchen.

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CourseSide Dish

CuisineAmerican

Prep Time20

Total Time20

Servings ounces

Calories6kcal

AuthorCraig Fear

Cost$5

Ingredients

Instructions

Place one clump of dill in bottom of glass ball jar
Slice radishes and pack into jars with raw garlic
Place second clump on top and wedge down into radishes so that it’s not floating on the top
Add sea salt and whey, fill with filtered water and mix thoroughly, leaving an inch between the lid and top of water. You may have to add a small weight (find a good product here) to keep radishes under the brine.
Ferment at room temperature for 3-7 days, tasting every day until desired taste/sourness is reached, and then transfer to fridge.

Notes

The fermentation process gives off carbon dioxide and this can increase the pressure in the jars and even explode them if the pressure is not released. Simply open the jars once a day. You can also pour off some of the brine if it starts to rise towards the top of the jar. Alternatively, you can use an airlocks lids (find a good product here) that allows the gasses to easily escape.

Nutrition

More Fermented Vegetable Recipes to Try

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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.