How to Make Lacto-Fermented Radishes with Local Roots

Chop the radishes into thin slices and then quarter them into smaller pieces.

Layer chopped red onions at the bottom of the fermentation container.

Add a layer of chopped jalapenos and a good chunk of chopped cilantro on top of the onions.

Slice the purple daikon radishes into medallions and add them to the container.

Add another layer of chopped cilantro halfway up the container to distribute flavor and keep the vegetables submerged.

Prepare a brine by whisking together 1 quart of water and 1.5 tablespoons of salt until dissolved.

Pour the brine over the packed vegetables until they are completely submerged.

Cover the container with a lid that has an airlock to allow gases to escape while keeping contaminants out.

Let the mixture ferment at room temperature for 3 to 5 days before transferring to jars and refrigerating.

Equipment Needed

Spice Level:

Dietary