Fermentations - Do it yourself: Radieschen

Fermentations - Do it yourself: Radishes

They are in season right now and are super delicious when they are fresh! But fermented radishes also taste really good as a sour bread topping or in a salad. ⁠ ⁠ That's why we have a super simple fermentation DIY for you.

1-2 bunches of radishes⁠

cutting board and knife⁠

Sterilized fermentation glass (approx. 1l) with glass weight and pickle pipe ⁠

or a glass and a sufficiently large freezer bag⁠

Salt⁠ (uniodized and untreated)⁠


1. Remove the green and the roots of the radishes, wash and cut into slices approx. 3 mm thick.⁠ ⁠

2. Fill the glass with radishes, leaving some space around the rim.⁠ ⁠

3. Mix a 2% brine with cold water until the salt has completely dissolved. (Amount depends on the size of the glass. For 1000 ml of water you need 20 g of salt).⁠ ⁠

4. Pour the brine into the jar until the radishes are covered. ⁠Place the glass weight so that the radishes are under the brine.⁠ ⁠

5. Attach the pickle pipe or place a freezer bag filled with water in the glass, fold over the edge and secure with a rubber band. ⁠(You don't need a weight here)⁠ ⁠

⁠6. Radishes ferment fairly quickly: leave at room temperature and wait about 10 days. Then taste and move to the fridge when the radishes are sour enough. It may take a few days for the fermentation to get going. You can tell by the bubbles that form when the time comes. ⁠ ⁠

🤟 Bon appetit! ⁠

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