2 black radishes, peeled and sliced
10 regular garden radishes, sliced
1 large red onion, thinly sliced
1 (heaping) Tbsp fresh garlic, minced
1 Tbsp fresh ginger, minced (unpeeled is fine)
1 medium-large apple, cored and chopped (I left the skin on)
1/2 tsp of fennel seeds
1/2 tsp of peppercorns
1 small chile pepper, chopped
4 cups of brine (3 Tbsp of fine sea salt per 4 cups of water)
2 cabbage leaves


Mix all the veggies and spices in a large bowl. Add the brine and mix. Then add mixture to a 1 gallon fermentation crock or glass jar. Make sure all ingredients are covered in brine. Add the cabbage leaves on top to help jump start fermentation and keep the veggies covered (think of it as fermenter’s insurance). Use a glass jar as a weight to keep the veggies submerged under the brine. I prefer to use an airlock or cover with a cloth and a rubber band to keep bugs out or use a lid and cover your veggies with it without sealing it tightly. Leave to ferment at room temp for 5 days. Refrigerate after and it will keep for a few months.

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