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5 from 1 vote

Lacto Fermented Black Radish {Food + Medicine}

Prep Time20 minutes
Cook Time4 days
Course: Side
Cuisine: RUSSIAN
Author: Valeria - Beets 'n Bones blog

Ingredients

  • 5-6 black radishes washed (pick radishes that are heavy and not soft)
  • 1/4 teaspoon or more to taste, of sea salt - put as much salt as you would put into coleslaw, put a little and taste, then adjust if needed - you don't want to oversalt it
  • 1 tablespoon of raw unfiltered apple cider vinegar
  • 1 fresh cabbage leaf
  • A couple of tablespoons of live sauerkraut or pickle juice optional

Instructions

  • Cut black radishes into any shape you like (julienne, slice across, cube, whatever). I julienned mine here; in Russia folks like to slice them across into thin circles. I don't bother peeling because I think the black specs look pretty in this ferment.
  • In a mixing bowl, toss black radishes, salt, cider vinegar and sauerkraut juice, if using, with your hands, mixing and squeezing well until liquid starts to come out.
  • Transfer the salted radishes into a mason or fido jar, cover with a cabbage leaf and place a weight on top.
  • If liquid is not completely covering the radishes, just give it a bit of time - within a few hours they will release enough juice to raise above your weight (radishes are 85% water).
  • Keep it at room temperature 4-5 days, then transfer the jar to the fridge.

Notes

  • When you first chop black radishes, they are crunchy and crisp; after fermentation they lose the crispness and even though they are still crunchy, they get very flexible.
  • Black radishes, like other cruciferous vegetables, are stinky thanks to the high sulfur content.