Vegan lacto-fermented radishes with dill and garlic. Dill pickle radishes are the perfect garnish for salads, sandwiches, veggie burgers, and toasts. Easy beginner fermentation project.
4 cups of water
2 tbsp sea salt
2 tbsp organic cane sugar
2 bunches of radishes (about __ radishes)
about 1/4 cup fresh dill
4 garlic cloves
2 tbsp mustard seeds
In a large bowl or measuring cup, dissolve your salt in your water. Set aside.
Scrub your radishes and slice thinly with a mandolin or a sharp knife. Aim for the thickness of a typical sandwich pickle chip, or about 1/8 inch thick.
Roughly chop your dill (I use clean kitchen shears) and mince or grate your garlic cloves.
In the bottom of a large clean jar (24-32 ounces), add the chopped dill, minced garlic, and mustard seeds. Place the sliced radishes on top and use clean hands to pack them down firmly.
Finally, pour the cooled salt brine over the radishes. There should be enough brine to completely submerge the radishes. If not, use a clean cabbage leaf or a smaller jar to weigh down the radishes.
Cover with a lid and place in a corner of your kitchen away from any drafts or heat from the stove and allow to ferment for 2-3 weeks. Release pressure by removing the lid once a day and check to make sure the radishes remain submerged under the liquid.
Your fermented radishes will be pink, crisp, and tangy. Store in the fridge and use for sandwiches, veggie burgers, salads, and toasts. Or eat them straight out of the jar.