Fermented Radishes

23 Jun 2021
Fermented Radishes

This recipe was developed for us by North London based vegan food enthusiast and sourdough baker, Tantrem De Bastet. You can see more of his recipes here at Crop Drop or on his site at www.vegandebastet.com. You can also follow him on instagram: @vegantantrem

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What to do with 3 kilograms of Radishes? Pickle them of course! Not in the same jar though, cos that would be ridiculous….I think.
Apart from being delicious, pickled radishes are also full of probiotic health benefits and rich in vitamin C. 

 

Ingredients

 

400g Radishes – Or however many fill your jar.

1 Head of Garlic – sliced in half

500ml Water

5 Tbsp Sea Salt

1 Tbsp Coriander Seeds

1 Tbsp Black Peppercorns

2 tsp Yellow Mustard Seeds

 

Method
 

To a pot, add the water and salt and slowly heat until the salt has dissolved naturally, do not stir.

Turn off the heat and allow the brine to cool to room temperature.

Sterilise your pickling jar by submerging in a large bowl or bucket of boiling water.

Place the radishes and garlic in the jar and then pour in the seeds, try to distribute throughout the jar.

Add the brine to the jar and cover the veg, close the lid.

Mark the jar on the day you make and the day it will be ready.

Place the jar out of direct sunlight and leave for 30 days.

The radishes will keep for a month once opened.

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