Fermenting radishes is a quick and healthy way to preserve the tubers for a few months. You also benefit from their healthy nutrients in winter. We’ll give you a simple recipe to make yourself.
If you ferment radishes, you can enjoy them all year round. Root vegetables are usually in season from May to October. That’s when the little red bulbs taste best.
By fermenting you can preserve their taste and the valuable ingredients for the other months. Radishes owe their hot note to their mustard oils. They are good for the immune system and make radishes so healthy.
Radishes originally come from Asia. However, they are also available from regional cultivation. When buying, make sure that they come from organic farming. This protects your health and the environment, since no chemical-synthetic pesticides are used.
Tip: Prefer radishes and plant radishes yourself. This can be done in the garden or on the balcony.
Fermenting radishes: How to do it
Ferment radishes quickly with this easy recipe. You need for this:
- Cutting board and knife
- Sterile mason jar with a capacity of 1.5 l (tip: this is how you can sterilize jars)
- Fermentation weight: the weight is important to keep the radishes covered in liquid. Purchase special glass or ceramic weights from specialty retailers. Alternatively, use acid-resistant items. It is important that you can take the weight off easily. For example, place the weights in a reusable freezer bag. There are also weights that come with a handle so you can take them out easily.
Ingredients:
1 bunch of radishes
20 grams of salt
1 liter of water
1 tsp black peppercorns
1 tsp mustard seeds
Directions:
Mix the salt with the water and stir until the salt is completely dissolved. Here’s how to make 2% brine.
Remove the leaves from the radishes and wash the radishes thoroughly. Tip: reuse the radish leaves to avoid wasting food.
Cut off the tops of the radishes. Optional: Halve or quarter your radishes so you can enjoy them as a snack afterwards. Of course, you can also ferment them whole.
Now put the pepper and mustard seeds in the glass. Add the radishes to weigh the spices down.
Place a fermentation weight on the radishes and top up the jar with the brine. Leave a small rim of about an inch so the jar doesn’t overflow when fermentation begins. Close your jar and label it with the contents and the date.
Store the radishes at room temperature for the first week to allow fermentation to begin. Then put them in a cool place or in the fridge for at least two weeks.
After three weeks, the radishes are fully fermented. Keep them cool and make sure they are always covered by the brine. Then the radishes will keep for a few months.
The fermented radishes taste delicious as a snack between meals and go great as a side dish with bread or in fresh salads.
Fermenting: why does it make sense?
Fermenting radishes and other foods is a traditional way of preserving fresh produce longer. As a result, important nutrients and vitamins are retained. This was particularly important in the past, when there was no imported food from the south in winter.
Fermented radishes are probiotic. This means that they contain living microorganisms that have a positive effect on the stomach and intestinal flora. The fermentation process is called lactic acid fermentation. Don’t let the name put you off. Lactic acid is formed when food begins to ferment. The product remains completely vegan. Also read: Is lactic acid vegan? You should know that.
If you want to ferment your radishes, use the right helpers. This allows you to ferment quickly and safely.
By the way: If you store your radishes properly, they will stay crisp longer. Freeze radishes to make them last longer.
