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+ servings
A spoon full of pink fermented homegrown radish slices
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5 from 1 vote

Simple Fermented Dilly Radishes

Follow this easy recipe to learn how to make fermented “pickled” dilly radishes. Fermentation is an excellent way to preserve vegetables when needed, or to simply create a super-healthy, probiotic-rich snack. The finished fermented radishes are delicious, crisp, and add a beautiful pop of color to any meal! You do not need to be a fan of radishes to enjoy this recipe. Their flavor profile totally changes, going from a classically spicy zing to very mellow, zesty, and tangy once fermented.
Prep Time20 mins
Fermentation Time10 d
Course: Fermented Foods, Preserved Food, Side Dish, Snack
Keyword: Dilly Radishes, Fermented, Fermented Radishes, Lactofermentation, Pickled Radishes
Servings: 1 quart

Equipment

  • Fermenting vessel, such as a mason jar (pint, quart, or half-gallon)
  • An all-in-one fermentation lid (such as a Kraut Source), or other fermenting weights and an air lock device 

Ingredients

  • 1 bunch organic radishes (for a quart jar batch), or as much as you need to completely fill your jar of any size
  • 1 tbsp kosher or pickling sea salt (not iodized table salt) per 2 cups of water used
  • 2 cups filtered water (per quart jar)
  • 1 bunch fresh dill
  • 1 clove fresh garlic, peeled and lightly crushed (per quart jar)
  • Optional: black peppercorns, red chili flakes, fresh hot chili peppers - if you like them with a kick!

Instructions

  • Wash radishes. Cut away any tough portion near the stem.
  • Cut the radishes into slices, approximately 1/8" thick
  • In a clean jar or ferment vessel, place a small handful (few sprigs) of washed fresh dill in the bottom of the container. Add optional clove of garlic, pinch of peppercorns or chili flakes.
  • Next, pack the sliced radishes into the container until completely full - minimizing empty air space as you go.
  • On the stovetop on low heat, combine the called-for salt and filtered water to create a salt water brine. Heat only until salt dissolves. Do not add hot brine to the radishes! Allow to cool to room temperature/lukewarm as needed.
  • Pour the brine into the ferment vessel or jar until the radishes are fully submerged. Carefully tap and wiggle the jar side to side to release any trapped air pockets.
  • Next put a Kraut Source lid, or other fermentation weight and air lock lid on top of the jar. Everything needs to stay submerged below the brine!
  • Allow the radishes to sit at room temperature to ferment for Fahrenheit for 7 to 14 days. The ideal fermentation temperature is between 70 and 75 degrees.
  • If you are using a Kraut Source lid, watch the air-lock water "moat" in the lid to ensure it doesn't dry up. Refill with water if needed. Also, carefully remove the top cap of the lid and press the spring down to remove more air halfway through fermentation. Keep the container on a plate to catch overflowing brine.
  • When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented radishes in the refrigerator.
  • Enjoy the fermented radishes for several months, or possibly up to a year. As long as they aren't moldy or obviously putrid, they're still good!