Lacto-fermented radishes are tart and tangy, crunchy and fresh... perfect on green salads or dipped in our favorite homemade ranch dressing. If you're new to fermentation, this easy gut-friendly recipe will get you started!
This recipe is easily scaled up or down. I have called for enough water and salt to make 1/2 gallon of brine, which is enough brine to cover at least 3 quarts of radishes.
Don't have enough brine to cover all of your radishes? Make more brine in the same ratio of water to salt.
Have too much brine? Store in a sealed jar at room temperature for a few days and use as needed in other fermenting recipes. If not used within a few days, transfer to a non-glass container, such as an empty milk jug, because otherwise the jar might crack.
Lacto-Fermented Radishes https://traditionalcookingschool.com/food-preparation/recipes/naturally-pickled-lacto-fermented-radishes/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=How+To+Make+Lacto-Fermented+Radishes