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.
Ingredients
Scale
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
Instructions
- Sterilise the jars. Start by thoroughly sterilising your jars to ensure a clean fermentation environment and prevent unwanted bacteria growth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
