If you've been hanging out with me for awhile you know that fermented foods are a HUGE part of my diet. They're great for your gut and add a TON of flavor to your meals - what's not to love?
Today I'm sharing the hands down EASIEST ferment recipe. These tasty little radishes have become a staple in my kitchen and I'm excited to share the recipe with you!
This recipe is one of many easy, delicious, and gut friendly recipes in Robyn Youkilis's new book, Thin From Within. I was lucky enough to help work on this book so I can tell you from experience that the recipes are BOMB. And don't let the title fool ya - nothing in this book is diet-y, boring or bland. Just good, wholesome, homemade food that makes it easy to feel great both inside and out.
Want the scoop on exactly WHY fermented foods are so good for you? Check out this blog post: Fermented Foods 101
Pretty in Pink Fermented Radishes from Thin From Within
Brined cut or whole veggies are some of the easiest fermented foods to make, and they taste seriously gourmet. These fermented radishes are awesome in salads, or as part of a bowl meal. If you’ve been on the fence about fermenting your own veggies, start here.
Makes roughly 1 1/2 cups
- 3 bunches radishes, thinly sliced
- 1 teaspoon pink peppercorns
- ¾ cup fresh dill, chopped
- 1 teaspoon sea salt
- Filtered water
- Kale, cabbage, or collard leaf
- Combine the radishes, peppercorns, dill, and salt in a large bowl. Squish by hand until the radishes have released their liquid.
- Transfer the radish mixture to a 12-ounce mason jar and press down so the liquid covers the radishes. If it does not cover the radishes, add filtered water as needed.
- Place the kale leaf over the radishes so they stay submerged.
- Seal loosely and set aside in a cool, dark place to ferment.
- “Burp” the radishes once a day for the first 3 days.
- Ferment the radishes for 1 to 3 weeks. Begin tasting after 1 week.
- When they are fermented to your liking, move them to the fridge. They will keep in the fridge for up to 6 months.
Note: You’ll want to use a fresh, clean fork every time you scoop radishes from the jar. this keeps the unique bacteria in your mouth from mixing and multiplying in your jar.
Show me your fermentation babies!!
Snap a photo of your fermented radishes and tag me on Instagram @emilynachzel so I can see your amazing creations!