this post was submitted on 07 Feb 2026
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Fermented pickled radish is glorious. Just a salt brine, and time. I put a tight lid and shake daily until they are done, a weight or airlock works too.
ETA
More specifically, in case you want to try it. About 4% salt brine, loosen the lid most of the time, tighten to shake it. They will get sour. When they taste the way you want them to, refrigerate them. I always store them in the refrigerator after making them, because of the loosey-goosey process I use but start with clean jar (dishwasher or boil it) and don't reach in until you are pretty sure they are done, have never lost a batch to mold. I think it's like tepache, radishes must have a good strong bacteria/yeast balance so they take over quick enough. Good with fennel seeds or dill or mustard seeds.