Discover Fermented Radishes

Rev up your ferments with these spicy, fast-growing roots.

By Kirsten K. Shockey
Updated on May 16, 2022
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by Kirsten Shockey

Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you’re just looking to try something new, I say pickle them!

Here are five reasons radishes are great for ferments.

  • First to harvest, first to ferment. I know people who hardly eat radishes, but still plant them because they delight in the crops’ ability to grow quickly. The cheery round ‘Cherry Belle’ radish and longer oblong ‘French Breakfast’ radish are harbingers of the gardening season.
  • Radishes can be your starter pickle. Never fermented before? Maybe you’ve heard rumors about how good fermented vegetables are for you. Radishes are easy to pickle or ferment, even if you’re brand-new to fermenting.
  • Radishes are incredibly healthy. Eastern medicine recognizes radishes as a spring tonic, great for your liver and gallbladder. Radish aficionados also claim these vegetables aid respiration and help rid our bodies of cold symptoms. They’re high in vitamin C (even higher after they’re fermented). And, as with most fermented probiotic-rich foods, radishes are calming to the digestive system.
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