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homegrown radishes preserved easy recipe_grow-with-hema

Radish Fermented Pickle

Tasty pickle that is so easy to make and a great way of preserving those fresh homegrown radishes!

Course Side Dish
Cuisine Gluten Free, Vegan, Vegetarian
Keyword easy to make, ferment, no cook, pickle, Radish
Prep Time 10 minutes
Cook Time 1 day
Author Hema


  • 250 grams fresh radishes washed and trimmed
  • 1 cup water filtered
  • 1/2 tsp rock salt not iodised salt
  • 1/2 small white onion
  • fresh garlic clove, crushed optional
  • chilli flakes, dry spices optional


  1. Slice radishes and the onion into thin slices, and mix them in a bowl.

  2. Add garlic, chilli flakes or dry spices if you are using and mix them in with the radishes and onions.

  3. Fill a clean jar with the radish mixture and pack it all in tightly.

  4. Add the brine (salt mixed with the water) to the jar till it covers all the radishes and onions. You may need to weigh the mixture down with a clean small glass jar if the mixture floats.

  5. Cover the jar loosely with a lid and leave at room temperature away from bright light. It is a good idea to keep a plate underneath the jar in case the ferment overflows.

  6. Keep the mixture like this for a day or two (24-48 hours). Check after a day by lifting the lid and you will see a few bubbles forming - this is what should be happening!

  7. The next day, check the mixture and you should see more bubbles and a tangy sour kind of scent. This means the ferment is ready to eat and you can store in the fridge for up to a month.