A weck jar filled with sliced lacto-fermented radishes and sprigs of fresh dill.

Lacto-Fermented Radishes

Adapted from a recipe in Simple Food {for spring}.

Course Condiment, Vegetable
Servings 1 Quart
Author Wardee Harmon


  • 3 bunches radishes ends chopped off and cut into quarters
  • 3 cloves garlic crushed
  • 1/2 teaspoon mustard powder
  • 1 bay leaf
  • 1/2 teaspoon coriander
  • 1 inch ginger cut up into chunks
  • 1/4 cup whey dripped out from plain yogurt or kefir with active cultures, or from raw cheesemaking
  • 1/4 red onion sliced thinly
  • 1 tablespoon sea salt
  • 1 cup+ pure water approximately


  1. Put all ingredients (except salt and watein a clean wide-mouth quart size jar.
  2. Dissolve the salt in a cup of water -- if necessary heat it and then cool it.
  3. Pour over all ingredients.
  4. Add additional water to cover all ingredients, but keeping below 1” from jar rim.
  5. Use a clean regular mouth jar lid to weight down ingredients below surface of liquid (otherwise they like to float up to the top).
  6. Cover jar tightly.
  7. Let ferment at room temperature for 3 to 5 days.
  8. Taste to see where you like the texture and taste.
  9. Skim off any mold that accumulates on the surface.
  10. When done, transfer to the refrigerator or cool storage.