Lacto-fermented Radishes with Garlic and Dill

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.

Course Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 ounces
Author Craig Fear


  • 1 bunch radishes
  • 2 cloves garlic
  • 2 clumps dill
  • 1 TBSP sea salt
  • 1 TBSP whey, optional


  1. Place one clump of dill in bottom of glass ball jar
  2. Slice radishes and pack into jars with raw garlic
  3. Place second clump on top and wedge down into radishes so that it's not floating on the top
  4. 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.
  5. Ferment at room temperature for 3-7 days, tasting every day until desired taste/sourness is reached, and then transfer to fridge.

Recipe 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.