Fermented Radish


Fermented Radish can easily be it’s own food group. There is nothing more I like pairing with a dish than a tangy and crunchy ferment and you’r sure to find a jar in my refrigerator. It’s full of good bacteria to provide gut healing properties and a great resource to build a healthy gut biome. Deliciously addicting providing that great flavor to turn up the volume on your cauliflower tabbouleh or the perfect snack.

10 minute prep time


  • 4 cups filtered water

  • 3 tablespoons fine sea salt

  • 1 large bunch radish – thin sliced

  • 4 sprigs of fresh wild dill

  • 6 cloves raw garlic

  • 1 tablespoon fresh grated ginger

  • 24 oz glass jar w/ lid (I like Fido, Kerr or Ball jars)

In a large pitcher, mix 3 tablespoons fine sea salt with 4 cups filtered water. Give a good stir and set aside.

With the glass jar, place the raw garlic and ginger on the bottom of the container. Now, slice the radish thin and start placing gently into the glass jar. Halfway through, place the sprigs of fresh wild dill into the container and continue packing the radish gently. Once full, pour the water and salt mixture into the jar completely immersing the radish.

Place the jar on your kitchen counter, out of the sun and let sit 2-7 days or longer. Open the jar daily to release pressure (bubbles and fizz), and give the radish a taste. Do this daily till it’s reached your desired flavor. Pop into the fridge once it’s fermented to your liking. Enjoy!