February 18, 2018

Pretty-in-Pink Fermented Radishes Recipe

Brined, cut, or whole veggies are some of the easiest fermented foods to make, and they taste seriously gourmet. These fermented radishes are awesome in salads, or as part of a Go with Your Gut Rule of Five plate. If you’ve been on the fence about fermenting your own veggies, start here.

You can find this recipe (& many others!) in my book Thin From Within.

Fermented Radishes

Pretty-in-Pink Fermented Radishes
Makes about 1 1/2 cups


  • 3 bunches radishes, thinly sliced
  • 1 teaspoon pink peppercorns
  • ¾ cup fresh dill, chopped
  • 1 teaspoon sea salt
  • Filtered water
  • Kale, cabbage, or collard leaf


    1. Combine the radishes, peppercorns, dill, and salt in a large bowl. Squish by hand until the radishes have released their liquid.
    2. Transfer the radish mixture to a 12-ounce mason jar and press down so the liquid covers the radishes. If it does not cover the radishes, add filtered water as needed.
    3. Place the kale leaf over the radishes so they stay submerged.
    4. Seal loosely and set aside in a cool, dark place to ferment. “Burp” the radishes once a day for the first 3 days.
    5. Ferment the radishes for 1 to 3 weeks. Begin tasting after 1 week. When they are fermented to your liking, move them to the fridge. They will keep in the fridge for up to 6 months.

Note: You’ll want to use a fresh, clean fork every time you scoop radishes from this jar. This keeps the unique bacteria in your mouth from mixing and multiplying in your jar.

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