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.

Or add to meat and cheese sandwiches, burgers or pulled pork sandwiches in place of pickles.

Add to a salad or rice bowl.