Roasted Radishes and Fermented Radishes

Radishes are fun for me to grow because they only take 4-6 weeks from planting to harvesting. They love cool weather and are often one of the very first things we harvest! Our favorite variety to grow is French Breakfast.

In this weeks YouTube video I talk about our favorite way to eat Radishes: roasting radishes and fermenting radishes.

Other Ways We Love To Eat Radishes:

In sandwiches,

As dipping veggies with ranch dip or hummus,

In our salads,

And finally, my grandma and grandpa’s favorite way:

A thick slice of homemade bread

Covered in plenty of:

Homemade butter

Layer on:

Thin sliced radishes

Sprinkle with:

Salt

Black pepper

Radish tops can be sautéed and used like spinach if harvested when they are tender and young. We find them to taste like a cross between spinach and kale.

Roasted Radishes

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Ingredients Method

Ingredients

4-6 cups radishes
2-3 T. fat
2 tsp. salt
1 tsp. pepper

Optional ingredients:

Fresh herbs
Butter
Finishing salt

Method

Wash thoroughly and cut radishes into pieces of uniform size.
Toss with melted fat (bacon grease, tallow, lard or olive oil), salt, pepper.
Place in a single layer on a baking sheet and bake at 425° for 20 minutes, then stir and return to oven for another 15-20 minutes or until fork tender. I like to put mine under the broil for a few minutes to crisp up the outsides. Serve immediately.
Serving suggestion: Drizzle with melted butter and sprinkle with fine chopped fresh herbs of your choice and some finishing salt. Serve as a side to beef as a low carb replacement for potatoes.

Fermented Radishes

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Servings: 1 Quart

Ingredients Method

Ingredients

3-4 cups radishes
1 T. salt

Optional ingredients:

Garlic cloves
Bay leaf
Fresh ginger root
Black peppercorns

Method

Clean and remove the tops and tails of Radishes
Cut them into similar sized pieces, size doesn’t really matter, smaller pieces will ferment more quickly than big chunks but are more soggy and less crisp.
Stuff your radishes into a wide mouth quart jar.
Add iodized salt and warm water until all radishes are covered.
Optional add ins:
Garlic cloves
Bay leaf
Fresh ginger root
Black peppercorns
Place a follower to hold the radishes down and, your vented lid and a ring. (or just hold the radishes down with a Ziplock bag full of water, use a regular plastic lid and remember to open every day to allow air to escape.
Day 2-3 you’ll see the brine get cloudy. By day 4 I will taste them. If they still taste very salty, they are not ready. You want them to taste more sour than salty. Mine are usually ready in 5-7 days, depending on how warm my kitchen is.
After 5-7 days, and if they taste ready, I will move the jar of fermented radishes to the refrigerator where they will store for up to 6 months. Refrigeration slows down the fermentation process but doesn’t stop it completely so they will continue to get slightly more sour as time passes.