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 whoooooole ‘nother story!
The fermentation process really softens their flavor and I find them not only more palatable, but even quite delicious.
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 are not as common as other fermented vegetables but this recipe is so simple that it just might become a staple in your kitchen.
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.
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.