Fermented Radish Pickle
Flavorful fermented radish pickles are easily prepared with a mix of radish, onion, and garlic.
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Instructions
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Dissolve salt in filtered water to create the brine.
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Prepare radishes by slicing off ends and julienning or slicing into 1/8-inch rounds.
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Combine sliced radish, onion, garlic, and optional red pepper flakes in a bowl.
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Pack the mixture into a sterilized 1-quart jar, then pour the brine over the ingredients, ensuring vegetables are fully submerged; use a weight if necessary.
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Loosely cover the jar and place it on a plate at room temperature for 24 to 48 hours.
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After 24 hours, check for bubbles and a sour smell to confirm active fermentation.
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Once actively fermenting, move the jar to the refrigerator door for 1 to 2 weeks until ready to eat; for longer storage, transfer to a cooler section of the refrigerator.