This recipe shared with permission from The Funky Kitchen by Sarica Cernohous

Brined Radishes are a wonderful way to add flavor to and preserve these wonderful roots when they are in season.

Brined Radishes
Makes approximately 2 cups

  • 1 large bunch of Radishes, rinsed well and ends trimmed (approximately 1 – 1.5 cups sliced)
  • 1 cup purified, chorine free water
  • 1 TBS Sea Salt, dissolved into 1/4 cup very warm water
  • 1 clove garlic, finely minced (approximately 1/2 tsp)
  • 1/4 tsp dried Oregano
  • 1/4 tsp dried Basil
  • 1 TBS fresh Whey or Water Kefir, if you choose
  • Additional vegetable leaves to be used as a wedge to prevent oxidation from radishes floating to the top during the fermentation process.
  • 1/4 – 1/2 cup organic Olive Oil to act as a top barrier against mold and oxygenation

Slice the radishes into quarter-sized rounds, about 1/8 inch thick. Place in a 2 cup glass jar, adding the garlic and herbs. Pour over the water and salt water.

Tightly roll the vegetable leaves and place over the top of the ingredients, creating a wedge to keep the radishes submerged below the liquid. Pour over a 1/4 – 1/2 inch layer of olive oil, covering the rolled leaves. Cover tightly and store for at least three days in a room-temperature cupboard, though a month’s time will deliver on more beneficial bacteria. When you are ready to enjoy then carefully pour off the oil and discard the rolled leaves. Transfer to the refrigerator to significantly slow the culturing process. These are excellent as a condiment with meat, or as an addition to sandwiches and wraps. They’re a delightful little snack on their own right, as well.

The above recipe gives wonderful guidelines on how to brine/ferment just about anything. I have used a similar method on carrots and jalapenos too. What I love creating with all my ferments is a delicious fermented salad. This is simply an assembly of as many fermented items as you have on hand. Such as the one pictured below with salami, onions, olives, radishes, carrots and cheese.

Would you like to learn to make brined/fermented foods?

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Check out our Healing Foods class options.