Radish Kraut Recipe

Introduction

Radish kraut is a vibrant and tangy fermented condiment that adds a delightful crunch and zing to any meal. Packed with bold flavors from garlic, chilli, and a hint of sweetness, it’s a refreshing twist on traditional sauerkraut. Perfect for home fermentation enthusiasts looking to try something new.

Ingredients

• 300g radishes, washed and finely sliced (preferably using a mandolin)
• ½ red pepper, finely chopped
• 2 tsp sea salt
• ½ tsp demerara sugar
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped
• Still mineral water, to top up

Instructions

1. Step 1: Sterilise your jars thoroughly before starting the fermentation process to ensure a safe environment for your kraut.
2. Step 2: In a bowl, combine the sliced radishes and chopped red pepper with the sea salt and demerara sugar. Scrunch and squeeze the mixture by hand to release their juices, then leave it to cure for 1 hour.
3. Step 3: After curing, squeeze the mixture again for about 10 minutes to extract more liquid.
4. Step 4: Add the crushed garlic and chopped chilli to the vegetables and squeeze the mixture a bit more to evenly distribute the flavors.
5. Step 5: Pack the mixture tightly into the sterilised jar, pressing down hard with a clean tool (such as the end of a rolling pin) to remove air bubbles. The brine should cover the vegetables; leave 2-3cm of space at the top.
6. Step 6: If the brine does not fully cover the vegetables, carefully add still mineral water until they are completely submerged to prevent spoilage.
7. Step 7: Scrunch up some baking parchment and firmly place it on top of the vegetables to weigh them down and keep them immersed in the brine.
8. Step 8: Cover the jar with clean muslin and secure it with a rubber band. Place the jar on a cool, dark shelf for 4 to 7 days, depending on your taste preference and ambient temperature.
9. Step 9: Check your ferment daily. Lift the muslin and parchment to release gases (burping) before resealing to prevent pressure buildup.
10. Step 10: When the kraut reaches your desired tanginess, remove the parchment and muslin, seal the jar with a lid, and store it in the fridge to slow fermentation. It will keep for several months.

Tips & Variations

• Use a mandolin slicer for uniform radish slices, which helps achieve even fermentation.
• If you prefer less heat, reduce or omit the red chilli and substitute with milder peppers.
• Adding a few caraway seeds can introduce a subtle earthy note to the kraut.
• Always ensure vegetables are fully submerged under brine to prevent mold during fermentation.

Storage

Store your finished radish kraut in the refrigerator with a tightly sealed lid. It will keep for several months while maintaining its tangy flavor and crunchy texture. Because fermentation slows dramatically in the fridge, regular burping is no longer necessary. Serve chilled or at room temperature as a vibrant condiment.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need special equipment to make radish kraut?

No special equipment is required, but using a mandolin for slicing and sterilised glass jars for fermenting will improve the process and hygiene.

What if the brine doesn’t cover the vegetables?

If the natural juices don’t fully cover the vegetables, add a little still mineral water to ensure they are completely submerged. This prevents exposure to air and unwanted mold growth.

Radish Kraut Recipe

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★★★★★

4.8 from 128 reviews

• Author: Noah
• Total Time: 4 to 7 days (fermentation included)
• Yield: Approximately 1 jar (about 500 ml or 2 cups) of radish kraut 1x
• Diet: Gluten Free

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Description

This refreshing and tangy Radish Kraut recipe is a simple fermented vegetable dish that combines crisp radishes with red pepper, garlic, and chili for a flavorful probiotic-rich addition to your meals. Naturally preserved through fermentation, this kraut is a healthy and delicious way to enjoy the benefits of gut-friendly bacteria. The process involves salting and massaging vegetables, then fermenting them in a jar covered with brine and weighted for 4 to 7 days, resulting in a vibrant and crunchy condiment perfect for sandwiches, salads, or as a side.

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Ingredients

Scale 1x2x3x

Vegetables

• 300g radishes, washed and finely sliced (preferably using a mandolin)
• ½ red pepper, finely chopped
• 1 red chilli, deseeded and finely chopped

Seasonings

• 2 tsp sea salt
• ½ tsp demerara sugar
• 2 garlic cloves, crushed

Other

• Still mineral water, to top up

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Instructions

1. Sterilise the jars. Start by thoroughly sterilising your jars to ensure a clean fermentation environment and prevent unwanted bacteria growth.
2. Combine and cure vegetables. In a bowl, combine the sliced radishes and chopped red pepper with sea salt and demerara sugar. Use your hands to scrunch and squeeze the mixture vigorously to release their natural juices. Leave the salted vegetables to cure for 1 hour, then squeeze again for about 10 minutes to enhance juice release.
3. Add garlic and chilli. Mix in the crushed garlic cloves and finely chopped deseeded red chilli, then give the mixture another good squeeze to distribute the flavors evenly.
4. Pack into jar and press down. Transfer the radish mixture into the sterilised jar, pressing down firmly with the end of a clean rolling pin or similar tool to remove air bubbles and release more brine. The brine should just cover the vegetables; if not, add still mineral water to fully submerge the contents.
5. Weight and cover the ferment. Scrunch up some baking parchment and stuff it tightly into the jar to weigh down the vegetables, keeping them immersed in brine. Cover the jar with clean muslin and secure it with a rubber band to allow gases to escape while keeping contaminants out.
6. Ferment and burp daily. Place the jar on a cool, dark shelf for 4 to 7 days, depending on your preferred level of funkiness. Check daily to observe the fermentation progress and gently lift the muslin and parchment to release fermentation gases, then reseal to prevent jar pressure build-up.
7. Finish and store. Once you are happy with the taste and aroma, remove the baking parchment and muslin, seal the jar with its lid, and store it in the fridge to slow fermentation. The radish kraut will keep for several months chilled.

Notes

• Ensure vegetables are fully submerged in brine to avoid mold development during fermentation.
• Fermentation time can vary with room temperature; warmer climates speed up the process, cooler climates slow it down.
• Regular ‘burping’ (releasing gas) prevents pressure buildup and potential jar explosions.
• Use sterilised equipment and jars to maintain a safe fermentation environment.
• Demerara sugar helps feed the beneficial bacteria to encourage proper fermentation.

• Prep Time: 1 hour 20 minutes
• Cook Time: 0 minutes (fermentation time does not require cooking)
• Category: Fermented
• Method: Fermentation
• Cuisine: European

Keywords: radish kraut, fermented radishes, fermented vegetables, probiotic, gut health, homemade kraut, fermentation recipe