Introduction

Radish kraut is a crisp, tangy fermented side that’s bursting with vibrant flavors and a gentle kick from chilli and garlic. This simple recipe transforms everyday radishes into a lively, probiotic-rich condiment perfect for adding a zing to your meals.

A glass jar filled with thin, round, bright pink pickled radish slices sits open on a white plate with blue speckles. Inside the jar, the radish slices are stacked closely, showing a translucent and wet texture. A silver spoon is partially dipped into the jar, lifting some slices. Next to the plate on the left, there is a bowl of whole radishes with reddish-pink and white colors, and some radishes and sliced pieces are scattered near a silver knife. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Sterilise your jars thoroughly before beginning to ensure a clean fermentation environment.
Step 2: In a bowl, combine the sliced radishes and chopped red pepper with the sea salt and demerara sugar. Using your hands, scrunch and squeeze the vegetables to release their juices. Leave the mixture to cure for 1 hour, then squeeze again for about 10 minutes to extract more liquid.
Step 3: Add the crushed garlic and chopped red chilli to the vegetable mix and squeeze again to combine the flavors.
Step 4: Firmly pack the radish mixture into the sterilised jar, pressing down hard to remove any air bubbles. Use the end of a clean rolling pin or a similar tool to press the vegetables down. The brine should cover the vegetables; if it doesn’t, add still mineral water to ensure they are fully submerged, leaving about 2-3cm of space at the top of the jar.
Step 5: Scrunch up some baking parchment and push it firmly into the jar to weigh down the vegetables and keep them under the brine.
Step 6: Cover the jar with clean muslin and secure with a rubber band. Place the jar on a cool, dark shelf for 4 to 7 days, depending on how sour and funky you like your kraut.
Step 7: Check your ferment daily. Remove the muslin and parchment to release gases (this is called burping) before resealing. The fermentation speed will vary with temperature—warmer weather speeds it up, cooler weather slows it down.
Step 8: When the kraut reaches your desired taste, remove the parchment and muslin, seal the jar with a lid, and store it in the fridge to halt further fermentation.

Tips & Variations

If you prefer a milder heat, reduce or omit the chilli. For extra flavor, try adding a teaspoon of caraway or mustard seeds before fermenting.
Use a mandolin for evenly sliced radishes to help them release juices more consistently.
Ensure the vegetables are always submerged under the brine to prevent mold and spoilage.

Storage

Once fermented to your liking and sealed in the fridge, radish kraut will keep for several months. Store it in a clean airtight jar and always use a clean spoon to serve. The flavor will continue to develop slowly in the fridge but fermentation will significantly slow down.

How to Serve

A clear glass jar filled with thinly sliced, bright pink pickled radishes sits open on a white plate with soft blue and brown speckles. The radish slices have a slightly shiny texture and are stacked loosely inside the jar, with a silver spoon resting in the jar, angled out toward the right. To the left, a sharp knife lies on a white marbled surface with a few thin, round radish slices scattered near the blade. In the background, a bowl of whole, red and purple radishes with green tops is partially visible, along with a few loose radishes on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to press down the vegetables so firmly?

Pressing down removes air pockets and helps the vegetables stay submerged under the brine, creating an anaerobic environment essential for safe and successful fermentation.

What should I do if I see bubbles or foam during fermentation?

Bubble formation is normal as gases are produced during fermentation. Gently burp the jar daily by loosening the lid or removing the muslin and parchment to release the pressure safely.