By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
9 cal · 7200 min
Fermented Radish Slices
Recipe GLPR2becd64a0c1ace
A simple, probiotic-rich fermented radish preparation made with just salt, water, and fresh radishes. As the vegetables ferment over several days, they develop a tangy flavor and crisp texture while beneficial lactic acid bacteria populate the brine. Serve as a crunchy, flavorful condiment or side dish.
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Ingredients
2 cups Water
1½ tablespoons Sea salt
1½ pounds Fresh radishes, washed, trimmed, and sliced into 1/4- to 1/2-inch rounds
Directions
In a clean glass jar, combine the water and sea salt, stirring until the salt is completely dissolved. This creates the fermentation brine.
Arrange the radish slices in the jar, packing them gently and pouring the salt brine over them until they are fully submerged. It is important that all radishes remain below the surface of the liquid to prevent mold growth.
Cover the jar loosely with a clean cloth or paper towel, or use an airlock lid if available, to allow gases to escape while preventing dust and contaminants from entering.
Place the jar in a cool, dark location away from direct sunlight. A pantry, cupboard, or basement is ideal. The ideal fermentation temperature is between 55°F and 75°F.
Allow the radishes to ferment for 5 to 7 days, tasting them periodically after day 3 to monitor the development of flavor. They should taste increasingly tangy as beneficial bacteria populate the brine.
Once fermented to your desired tanginess, seal the jar with a tight lid and store in the refrigerator. This slows fermentation significantly. The radishes will keep for several weeks when properly refrigerated.
Comments
This is a 5-day fermentation, not the 2 hours (7200 minutes) the recipe claims—a serious mislabeling that would frustrate any weeknight cook. Radishes are cheap and widely available at every Charlotte chain, salt is a pantry staple, and the actual ingredient cost runs under a dollar for all twelve servings. Fermented radishes are genuinely good—tangy, crunchy, and they keep for weeks in the fridge, making them perfect for lunch boxes and side dishes. The work is minimal: slice, salt, wait. If you accept that this is a fermentation project and not a quick side, it's reliable and thrifty.
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