Spring brings fresh inspiration to familiar seasonal produce namely….some of my favorites, red radishes. This lacto-fermented recipe for Pickling Naturally : Pink Pickled Radishes with Peppers was created out of anticipation for a new gardening season, where we will reap beautiful bunches of homegrown radishes. In this vibrant ferment, the radishes are paired with veggies in the same color scheme to create a brilliant ferment that brings color to any plate. With added ginger, garlic and red pepper flakes, these flavors harmonize to make a fresh and tangy ferment that you can eat with anything while it’s helping your digestion. Pretty amazing, huh?
The small red radish germinates quickly so we succession plant them throughout the spring. What we don’t consume now is usually pickled for later use. These pickles will keep well for 4-6 months refrigerated, and deliver great flavor filled, gut-healing nutrients to the body. If you’re interested in pickling radishes, checkout my other recipe for Dill Pickled Radishes.
Begin by layering spices at the bottom of your sterilized jar. Then proceed to layer in tightly the radishes, onions and peppers.
Feel free to slice a few radishes in half here and there to fill tight spots.
Whisk sea salt and filtered water together vigorously and pour over veggies. Cover with a cabbage leaf and then top with a pickle pebble weight to keep everything under the brine.
Cover with a BPA free wide mouth plastic lid and set away from sunlight, on a plate to catch overflow, for 7 days.
The brine should turn cloudy on day 3. This is normal. See how the color intensifies over time? This is a delicious and gorgeous ferment! My hubs is loving these on sandwiches, and they’re great on salads and as a condiment with our meals. So good!
These were tasted at the last cooking class and my guests thoroughly enjoyed them!
Speaking of which…my Chinese Takeout Makeover cooking class with these people was a blast, and the food wasn’t bad either 🙂 Teaching takes a lot of time, energy and organization but gathering around a table together with these people makes it all worthwhile.
There seems to be a lot of interest for a pickling class so stay tuned for one coming up. Meanwhile, make this delicious vibrant ferment and let me know what you think!
Until next time,
Pickling Naturally : Pink Pickled Radishes with Peppers (makes 1 quart)
1 pound red radishes, trimmed and cleaned, left whole
1/2 red or orange bell pepper, sliced in 1 wide inch strips
1/2 purple onion, sliced into thin rings
1 inch peeled fresh ginger, left whole
4 cloves peeled crushed garlic
1/8 teaspoon red pepper flakes (or more if you like the heat)
1 purple cabbage leaf
1 tablespoon Redmonds real sea salt
2 cups filtered water
1 wide mouth quart jar
1 wide mouth BPA free plastic lid
Place ginger, red pepper flakes and fresh garlic at the bottom of a sterilized mason jar. In a small bowl or glass measuring cup whisk salt and water together.
Layer whole radishes, packing them in along the bottom as tightly as possible. To fill a tight spot, you may want to slice one in half in order to pack them in. Place a layer of sliced red or orange peppers, then a layer of sliced onions alternating radish layers until jar is filled to 2 inches below the jar top. Pour dissolved salt water over the radishes.* Place a folded purple cabbage leaf over radishes to keep them submerged under the brine. There should be brine covering the cabbage leaf also. Place pickle pebble over cabbage leaf for added pressure to insure brine submersion. If you need to, add extra brine.
Cover the jar loosely with a BPA 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 7 days. Take a peek on day 4 to see if brine is still covering the veggies. Taste on day 7 to see if you like the flavor. If so, remove cabbage leaf and store in your refrigerator for up to 6 months. Enjoy as a condiment with any meal (these pickles aid digestion), add to a charcuterie board, or put in salads, sandwiches and wraps.
*sometimes I have leftover brine remaining after filling my pickle jar. I store it in the fridge because it may come in handy on day 4 if some brine has diminished and needs to be replenished. Since it’s the right salinity for that ferment, it gets “topped off ” with the reserved brine.