Our garden is in full swing right now. In fact it seems everything is coming to maturity faster than ever. This morning I was surprised to find our first squash blossom and it’s not even July yet! The green beans are flowering, leafy greens are everywhere, and we’ve already done 3 rounds of radishes. We’ve planted a variety of radishes over the years and have found French Breakfast Radishes to be our favorite. They germinate quickly and ready to eat in no time. For this reason they are great for succession planting. FBR are mild tasting and not prone to get wormy like other varieties.
We always have more than we can consume at the time. Dill Pickled Radishes are fermented the lacto-fermented way which allows us to enjoy them long after growing season is past. The lacto-fermenting process also helps in creating improved digestion.
It may sound difficult, or intimidating…but it’s really simple. All you need is a quart size wide mouth mason jar, filtered water, sea salt and fresh organically grown veggies. In this case, radishes. Check out my other pickling recipes for green beans, kohlrabi, cabbage caraway, cauliflower, swiss chard kimchi, cucumber dill, and mixed vegetable pickles.
Preserving veggies the lacto-fermented way is my favorite way to put vegetables up. A salt brine is used to inhibit the growth of unfriendly microorganisms while letting the lactobacillus bacteria normally present on the vegetables flourish and grow. While many preserving methods decease the nutritional value in fresh vegetables, this process increases health benefits. These pickles are refrigerated, not canned, in order to keep the beneficial microorganisms live and will keep up to 6 months. And they are SO delicious! We eat pickled radishes as a condiment like a small side dish. They are a great compliment to any meal.
Pour room temperature salted filtered water over radishes.
Tuck a folded cabbage leaf over radishes. This helps them stay under the brine. Make sure you have enough brine to cover cabbage leaf too.
Cover loosely with a plastic lid and set in a place out of direct sunlight. Set in a shallow pan to catch any bubbling juices that may occur during fermentation.
When temps are warmer, fermentation happens more quickly (4-5 days) . During cold temps it happens slowly (8-10 days).
Don’t freak out when on day 3 the brine gets cloudy. This is totally normal.
You can make these with any radishes-even daikon radish. They are so yummy and good for you! Radishes are in season right now and are plentiful at Farmers Markets. Give this pickling thing a whirl! You won’t be sorry!
1 wide-mouthed quart jar
1 – 2 bunches whole red radishes cleaned & trimmed
1/2 teaspoon dried dill
4 cloves garlic, coarsely chopped
2 cups filtered water
1 tablespoon sea salt
1 cabbage leaf
Place dill and fresh garlic at the bottom of a sterilized mason jar. In a small bowl or glass measuring cup whisk salt and water together. If you have time you can alternatively dissolve the salt in heated water. Make sure you allow time to let it cool.
Start filling the jar with whole radishes, packing them in as tightly as possible. Pour salt water over the radishes. Place a folded cabbage leaf over radishes to keep them submerged under the brine. There should be brine covering the cabbage leaf also. If you need to, add extra brine. Allow 1/2 inch headroom between the brine level and the lid.
Cover the jar loosely with a plastic lid and set it on a shallow pan to catch any juices that might bubble over while fermenting. Put in a cabinet out of direct sunlight and let sit 5 to 10 days. Remove cabbage leaf and store in your refrigerator for up to 6 months.