Fermented Radish Rounds: Spicy, Crunchy, and Totally Gut-Friendly
If cabbage is the cozy grandma of fermenting, radishes are the spicy little cousin who crashes the party and steals the show. These crisp, zippy rounds are a crunchy mom favorite—easy to prep, quick to ferment, and packed with probiotic power.
What You’ll Need
- 1 bunch of radishes (washed, tops trimmed, sliced into rounds)
- 1 tablespoon sea salt (non-iodized)
- 1–2 cups filtered water
- Mason jar with lid or fermentation weight
- Optional: garlic clove, peppercorns, dill, or a dried chili for flair
Let’s Get Picklin’
- Prep the radishes. Slice them into thin rounds—uniform size helps them ferment evenly.
- Make the brine. Dissolve the salt in filtered water (don’t use tap water with chlorine—it messes with the microbes).
- Pack the jar. Layer radish rounds tightly into a clean mason jar. Add your optional flavor magic here too—garlic and dill make it farmhouse fabulous.
- Pour in the brine until the radishes are fully submerged. Leave about an inch of headspace.
- Weigh it down. Use a fermentation weight or a small jar to keep the radishes under the brine. Cover the jar with a cloth or a loose lid.
Ferment + Wait (Not Too Long!)
Let your radish rounds sit on the counter (away from direct sun) for 3–5 days. You’ll notice bubbles and a tangy scent—that’s your good bacteria throwing a tiny rave. Taste daily until they hit your perfect level of zing.
Crunchy Mom Tips
- They’ll turn slightly pink—this is totally normal (and adorable).
- Once they’re tangy and crisp, pop them in the fridge to slow fermentation.
- These are delish on avocado toast, salads, or just straight from the jar with a fork.
Why Your Gut Will Thank You
Fermented radishes are full of lactobacillus, which helps support digestion and boost your immune system. Plus, they’re naturally spicy and help curb cravings for processed snacks.
Final Bite
Fermented radish rounds are a feisty little flavor bomb for your fridge—bold, briny, and beautifully crunchy. Small effort, big gut-glow payoff.
