Description
This Radish Kraut recipe is a vibrant, tangy fermented side dish made by curing radishes and red pepper with sea salt, sugar, garlic, and chili. The fermentation process creates a probiotic-rich kraut with a crunchy texture and a spicy kick, perfect for adding brightness to meals or enjoying as a healthy snack.
Ingredients
Scale
Vegetables
- 300g radishes, washed and finely sliced (preferably using a mandolin)
- ½ red pepper, finely chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
Seasoning
- 2 tsp sea salt
- ½ tsp demerara sugar
Additional
- Still mineral water, to top up
Instructions
- Sterilise Jars: Before starting the fermentation, sterilise your jars thoroughly to ensure they are free from bacteria or contaminants that could spoil the kraut.
- Combine and Cure Vegetables: In a bowl, combine the sliced radishes and chopped red pepper with sea salt and demerara sugar. Using your hands, scrunch and squeeze the mixture vigorously to release their natural juices. Let this mixture cure for 1 hour.
- Squeeze Again: After the initial curing, squeeze the vegetable mixture again for about 10 minutes to help extract more liquid and begin the fermentation process.
- Add Garlic and Chilli: Add the crushed garlic cloves and chopped red chilli to the vegetable mixture and give it another good squeeze to incorporate the flavors and juices evenly.
- Pack the Jar: Transfer the vegetable mixture into the sterilised jar, pressing down firmly with the end of a clean rolling pin or similar tool to eliminate air pockets and compact the vegetables tightly. The brine released should cover the vegetables; if not, top up with still mineral water to ensure they are fully submerged, leaving 2-3cm of space at the top.
- Weigh Down: Scrunch up some baking parchment, and stuff it firmly into the jar atop the vegetables to weigh them down and keep them immersed in their brine.
- Cover and Ferment: Cover the jar with clean muslin and secure it with a rubber band. Place the jar on a cool, dark shelf to ferment for 4 to 7 days depending on how tangy and funky you like your kraut. Warm conditions speed up fermentation; cooler slow it down.
- Daily Burping: Check the ferment daily, lifting the muslin and baking parchment to release any fermentation gases (burping), then reseal to prevent pressure buildup and jar explosion.
- Seal and Store: Once the kraut reaches your desired taste, remove the baking parchment and muslin, seal the jar with its lid, and store in the fridge. This halts further fermentation and preserves the kraut for months.
Notes
- Ensure vegetables are fully submerged in brine to prevent mold growth during fermentation.
- Fermentation time varies based on ambient temperature – warmer climates speed up fermentation.
- Burp the jar daily to release gases and prevent explosion.
- This kraut keeps well refrigerated for several months once fermentation is complete.
- Use a mandolin for uniform thin slicing to ensure even fermentation.
- Adjust chili quantity to control spice level.
- Prep Time: 1 hour 30 minutes
- Cook Time: 4 to 7 days (fermentation)
- Category: Condiment
- Method: Fermentation
- Cuisine: European
Keywords: radish kraut, fermented vegetables, probiotic kraut, fermented radish, homemade sauerkraut, spicy kraut, fermented condiment
