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Fermented whole radishes

Fermented whole radishes

Ferment whole radishes with spring onions in a simple brine for a crisp, tangy preserve that keeps for up to six months.
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Prep Time 10 minutes
Fermenting time 7 days
Total Time 7 days 10 minutes
Servings: 4
Course: Preserve
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 1 - 2 bundles of radishes cleaned
  • 3 - 4 spring onions only the white part
For the brine
  • 1 tbsp unrefined salt
  • 1 tsp sugar
  • 1 l water

Method
 

  1. Wash the radishes and spring onions in cold water and put them into the fermentation container of your choice. Make sure the vegetables are stacked tightly.
  2. For the brine, dissolve the salt and sugar in the water and pour so much brine over the vegetables that they are fully covered.
  3. Store the leftover brine (up to one week) in the fridge.
  4. Secure the lid on the fermentation container.
  5. Put the jar onto a tray and let the radishes ferment for 7 - 10 days in a cool place without direct sunlight.
  6. If too much brine evaporates, fill up with the brine in your fridge.
  7. After 7 days, taste the radishes. If you are satisfied with the taste, store the radishes in the fridge. If not, leave them out to ferment further until you like the taste.

Notes

You can store the fermented radishes in the fridge or a cool basement for up to 6 months.