Radishes are transformed by fermentation in surprising ways. For one thing, the ruby tint of their skin leaches into the brine, turning it a vibrant fuschia color. Not only is the brine reddened, but the white hearts of the radishes themselves absorb the color, making them magenta inside and out. Furthermore, their true brassica nature is revealed and enhanced by fermentation; their sharpness is mellowed, replaced by a savory, cabbagey, kraut-like sourness. They're quick and easy, delicious on a cheese plate, or as a snack all by themselves.
Scrub and wash the radishes. Cut the green tops off and the root ends if desired.
NOTE: We recommend using organic produce for fermentation. If you are unable to get organic radishes, always peel produce that is not organic before fermenting.
Larger radishes may be cut in quarters or halves but leaving your radishes whole is just fine.
Pack the radishes into a mason jar. Here, we used a Ball Pint-and-a-Half. Be sure to leave space at the top of the jar for a weight or press, to keep the radishes submerged beneath the brine.
Dissolve 1 heaping tablespoon of sea salt in a pint of cool, un-chlorinated water. Pour the brine over the radishes. (Use this basic formula to scale up for any size batch you are making.)
Secure the spring loaded press and top of the KrautSource jar top fermenter, if using. Screw on your jar ring and fill the reservoir with water. Place the KrautSource lid on top to seal the ferment.
Let the radishes ferment in a cool, dark place for a week or more. Longer fermentation times will give a more sour pickled radish.
Screw on a lid and store in the fridge when they have reached the desired flavor. They will keep there for up to 1 month if they last!
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