Fermented Radishes - Small Batch




Do you have an over abundance of radishes growing in your garden?!

Inevitably, there is a point in the summer where there are just too many radishes growing in the garden and ready to eat at the exact same time! I know we could try planting fewer radishes or plant them more strategically, like a short row every couple of weeks, but we don't.

This summer, I was introduced to small batch fermented radishes. They taste great, and they are very easy to prepare!

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Step 1: Ingredients and Equipment:

  • fresh radishes, a big bunch from your garden/market
  • wide mouth mason jars
  • small mason jars or other container that will fit in the top of the bigger one (or a small plastic bag)
  • non-iodinzed salt
  • water
  • knife and cutting board

Step 2: Trim and Rinse Radishes

Using a paring knife, trim the tops and tails of each radish and trim off any parts that don't look healthy.

Rinse and clean the radishes.

Step 3: Cut Them Up

Slice your radishes into about 1/4" slices (photo 1). Drop them into a mason jar as you go, stopping when you are about 3/4" from the top of the jar (photo 4).

Step 4: Make Salt Brine

We used a 2% brine solution to ferment our radishes. To make the brine, add a TBSP of sea salt to one quart of water, and let it dissolve.

Step 5: Submerse Your Radishes

Pour the brine into your jar(s) to cover the radish slices completely.

Fill your smaller container with water. I used a little themos cup that fit really well into my pint jar (photo 1).

Place this container on top of the radishes in your mason jar (photo 2 & 3). This container will act to weigh down the radish slices and keep them completely submerged so they are not exposed to the air.

Note: If you can't find the right size of jar, you can use a small plastic bag filled with water instead.

Step 6: Let Them Sit

Find a warm spot in your house, out of the way at the back of a counter where you can leave your radishes to do their thing for a few days. (You might also want to sit your jar on a plate to protect the counter from overflow).

Over the next few days, you will start to notice bubbles form and some brine might even over flow as the radishes soften and start to ferment.

After about 3 days, you can taste a slice and see what you think. Depending on the temperature of the room and your taste, they may already be done. You can leave them for another few days if you want, testing them daily until you are happy with the flavour.

After about 4-6 days they should be ready.

Step 7: Enjoy!

Remove the container you used to weigh the radishes down, and put a lid on it. Use a piece of plastic wrap over the top of the jar to protect a metal lid from corrosion.

Just kidding! Make sure to enjoy a few slices first! and then put your lid on and store your fermented radishes in the fridge (the cold will slow the fermenting right down). Eat them at your leisure, as they are, or chopped up in a salad :)

Note: Fermenting veggies produces lactobacillus's probiotics which are supposed to be good for you and your gut!

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Participated in the
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Canning and Pickling Contest 2016

Participated in the
Canning and Pickling Contest 2016



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    4 Discussions


    2 years ago

    Thank you! I hadn't thought about that. I will try using non-chlorinated water next time :)

    2 replies

    Reply 2 years ago

    Can a person add hot peppers to spice it up a bit?


    Reply 2 years ago

    I cannot see why not, kimchi is basically fermented veggies and often has chilli peppers added to it - I would just do one jar with peppers and see if you like it :)


    2 years ago

    Interesting how the rind color completely diffuses into the brine! Good instructions. Suggest beginning with non-chlorinated water so that the beneficial bacteria get a head start.