Lacto-Fermented Radishes: A Step-By-Step Guide (2025)

If you love sauerkraut, you'll love these lacto-fermented radishes. Surprisingly mild, crunchy, and tangy, they are the perfect gut healthy snack or side dish.

With a mix of curiosity and delicious anticipation, I carefully unscrewed the pretty, vibrant, fuchsia bottle of perfectly sliced radishes. And then I gagged and almost passed out. It smelled like sour elephant farts and because I forgot to "burp" the fermented jar of radishes, the sulfurous-smelling liquid exploded all over me and onto the floor.

I thought surely something must have gone wrong with my newest fermented experiment. But, apparently, this is exactly what lacto-fermented radishes are supposed to smell like. (Spoiler alert: They taste much better than they smell - mild, crunchy, and tangy!)

Other blogs and books I read delicately referred to the aroma as a "scented punch", "a distinctive fragrance" or "a difficult odor". I try and be honest here on The Old Walsh Farm blog and I'm telling you they smell like elephant farts. (And just in case you're now curious about elephant gas, this is what it sounds like when one of them devours too many white radishes.)

But, if you can get past the initial gagging odor, lacto-fermented radishes are actually scrumptious and surprisingly mild. I'm not joking! They're crispy and tangy. I thought fermented radishes would be too spicy and I would end up with a decorative jar of red globes that sat in my fridge for years but I was pleased to discover they are mellow enough to enjoy on their own as an afternoon snack perhaps alongside some fermented carrot sticks, a few crackers and a glass of lemon ginger water kefir.

In my eagerness for the first taste of fresh veggies, every spring I go a little radish crazy and sprinkle them everywhere in the garden - between carrots and onions and peas and ...you get the picture. Radishes have fast-growing superpowers. They sprout in less than a week and are ready to eat in just 30 days!

My favorite variety is called Easter Egg. The seed mix comes in the most beautiful, eye-catching shades of white, rose pink, red, and purple.

At harvest time, you can have your own "Easter egg" hunt for the most colorful radish.

You can find Easter Egg radish seed at most seed companies. The left-hand photo is from Johnny Seeds, which carries this gorgeous multicolor mix of round radishes that stay crisp and mild even when large.

Radishes are so fun and easy to grow! But, unfortunately for my spice adverse kids, too peppery. Lacto-fermented radishes, on the other hand, are mild enough for everyone to enjoy.

So, grab your radishes, and let's get farting...errr...I mean fermenting.

FAQ – LACTO-FERMENTED RADISHES

Are lacto-fermented radishes good for you?
What do lacto-fermented radishes smell like?
What do lacto-fermented radishes taste like?
What spices should I put with my fermented radishes?
What if the brine doesn’t completely cover my fermented radishes?
How much salt is in fermented radishes?
Should I leave the radish peel on?
How do you makecrunchyfermented radishes?
How do I know if my radishes have fermented correctly?
How often should I burp my fermented radishes?
What temperature should I keep my fermented radishes at?
How long do you ferment radishes?
How long do lacto-fermented radishes keep in the refrigerator?
How do I store fermented radishes?
How do I make lacto-fermented radishes?

ARE LACTO-FERMENTED RADISHES GOOD FOR YOU?

Lacto fermentation is the ancient art of pickling long before there was canning. It doesn't require heat so you retain all of the raw radish's vitamins, minerals, and enzymes. You may have also heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according toDr. Joseph Mercolaof Mercola.com, actually contain 100 times more probiotics than a pricey supplement.

One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don’t know if it’s all true, but I think I feel better after eating one of these fermented radishes. I think you will too!

FERMENTATION MAKES EVERY FOOD MORE NUTRITIOUS

I’m not sure about candy bars. but any other whole food that you ferment will be more nutritious than its former self. Fermentation actually enhances the levels of enzymes, vitamins, and minerals in food. How? Fermentation breaks down indigestible coatings and cell walls. It also reduces the level of “antinutrients” in foods such as phytic acid and tannins. All of this means your body can better absorb the nutrients found in your favourite foods.For a more scientific and thorough explanation, check out this article from the Journal of Scientific Research.

WHAT DO LACTO-FERMENTED RADISHES SMELL LIKE?

The aroma has been described as a "scented punch", "a distinctive fragrance", "a difficult odor" but I try and be honest here on The Old Walsh Farm blog and I think they smell like sulfurous gas. But, if you can get past the initial gagging smell, fermented radishes are actually scrumptious. See below...

WHAT DO LACTO-FERMENTED RADISHES TASTE LIKE?

Fermentation transforms radishes from sharp and spicy to surprisingly mild and tangy. They have a kraut-like cabbage flavor with a hint of garlic.

WHAT SPICES SHOULD I PUT WITH MY FERMENTED RADISHES?

I added dill but there are tonnes of recipes out there so get creative with your radish ferments and try adding garlic, ginger, peppercorns, chili flakes, fennel seeds, mustard seeds, coriander seeds, lemon slices, etc.

WHAT IF THE BRINE DOESN’T COMPLETELY COVER MY FERMENTED RADISHES?

The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The saltybrinecreates an environment that’s inhospitabletobad bacteria so as long as your radishes remain under the anaerobic safety of the brine, they’ll be fine. But any exposed portion will not be safe to eat.

HOW MUCH SALT IS IN LACTO-FERMENTED RADISHES?

Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a “hooray” for salt! In fermentation, the salt draws juices from the vegetable’s cells and creates that lovely, cloudy brine rich with health-boosting lactic-acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.

WHY DO I NEED TO USE SO MUCH SALT?I’VE HEARD SALT IS BAD FOR ME.

Once again, health experts are changing their minds.Recent evidence suggests that for many, salt reduction has an overall negative impact on several aspects of health. Recentstudy, afterstudy, afterstudy, afterstudyhave found many negative effects of a low salt diet. Yikes! It turns out that salt not only makes our food taste better, but it prevents problems, like insulin resistance, plaque formation, increased stress hormones, worsened blood lipids, and elevated aldosterone.

SHOULD I LEAVE THE RADISH PEEL ON?

It's up to you, but I think you should leave the radish peel on especially if you have vibrant red radishes. The color of their skin will leach into the brine turning it a gorgeous ruby color. The radishes themselves will also absorb the color, making them a pretty pinkish hue inside and out.

HOW DO YOU MAKECRUNCHYFERMENTED RADISHES?

Fermented radishes are naturally crispy, but you can add one or two tannin-rich grape or oak leaves to your ferment for a crunchy boost. The tannin prevents vegetables’ cell walls from breaking down.

HOW DO I KNOW IF MY RADISHES HAVE FERMENTED?

You will see bubbles of carbon dioxide gas in the salty water (brine), which means you’ve been successful and the brine has started to acidify. Over time, the mixture will become cloudy and reddened. Now, you can start to taste test your radishes.

HOW OFTEN SHOULD I BURP MY LACTO-FERMENTED RADISHES?

If you are using mason jars, you will need to “burp” your fermented radishes. When you screw on the lids of your ferments, don’t place them too tightly in order to let some of the fermentation gasses escape. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

WHAT TEMPERATURE SHOULD I KEEP MY FERMENTED FOODS AT?

Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book,Fermented Vegetables.

HOW LONG WILL MY FERMENTED RADISHES SIT ON THE COUNTER?

There isn’t a cut and dry date for when fermented radishes are done. It depends on the temperature of your home and how sour you like them. It should take 7 to 10 days.

HOW LONG DO LACTO-FERMENTED RADISHES KEEP IN THE FRIDGE?

Fermented radishes will keep refrigerated for 6 months.

HOW DO I STORE FERMENTED RADISHES?

Store your fermented radishes in jars with the lids tightened in the fridge.

Fermented Radish with Dill

SUPPLIES

• 1-quart mason jar

INGREDIENTS

• 14 radishes, or enough to fill your mason jar
• 2 cups, room temperature, un-chlorinated water (Note: If your water is chlorinated and you don’t have a filter, let the water stand overnight and the chlorine will evaporate.)
• 1.5 tablespoon unrefined sea salt
• Fresh dill, 1 bunch

DIRECTIONS

STEP 1 - Wash

Wash and dry your mason jar.

STEP 2 - Prepare the brine

Prepare the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.

STEP 3 - Slice

Remove the greens and wash the radishes well. Cut the radishes into approximately ¼-inch thick slices.

STEP 4 - Pack your jars

Pack the radishes and dill tightly into your jars and pour the brine over the radishes ensuring they are completely covered, leaving about one inch of headspace so your bottles don’t explode when the brine begins to bubble up.

Now, this is really important – the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they’ll be fine.

To keep the vegetables submerged, I placed an apple slice on top. You could also use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out thispostfor some creative weight ideas.You can also buy fermentation weights.

STEP 5 - Ferment

Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you’ll see bubbles of carbon dioxide gas in the brine, which means you’ve been successful and the brine has started to acidify. This is the stage in which you will begin to “burp” your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.

STEP 6 - Taste test

Over time, the mixture will become cloudy and reddened. Now, you can start to taste-test the radishes.

But here is the tricky part. There doesn’t seem to be a cut-and-dry date for when fermented radishes are done. It seems to depend on the temperature of your home and how sour you like them. It should take 7 to 10 days.

STEP 7 - Refrigerate

Once the radishes are done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.

STEP 8 - Enjoy!

Well, maybe plug your nose, scoop out some radishes onto your plate and then enjoy! Now, who is ready to brave the "distinctive odor" and tuck into some tangy fermented radishes with me? Come on, I know you want to try this!

PIN IT FOR LATER!

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