Watermelon radishes are an heirloom variety of the Chinese daikon. They are a root vegetable and member of the Brassica (mustard) family with arugula, broccoli and turnips.
- July 31st, 2016
- Cooking & Recipes
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- Sterilized glass jars for fermenting
- Pickle weights (optional but very useful!)
- 4 c. filtered water
- 2 Tbsp. fine sea salt
- 2 lbs. water melon radishes
- Coriander seeds, black peppercorns, celery seed, red chili flakes, fennel seed (optional). I’d add 1 tsp. of whatever spices you want to use
1) Warm the water on the stove in a small pot. Pour in the salt and stir until dissolved. Cover and allow to cool. Wash the radishes and slice into 1/8 inch thick rounds. Add the slices to your clean jars with enough room for the weight and cover with brine. Add spices if using. Make sure the radish slices are completely submerged in the brine. This prevents them from spoiling. Gently place the weight on top to help release air bubbles.
2) Cover and close jar loosely. Place a plate under the jar for spillage as it starts to ferment and allow to ferment on the counter for 2-7 days. Taste the radishes after 36 hours and if they are ready stick them in the fridge to prevent further fermentation. If they are not ready leave them on the counter and taste again in a day or two. Radishes can get funky really quickly so be sure to keep an eye on them. While I don’t mind the smell of super fermented foods it can be too much for some if you’re not used to it.
3) Radishes will keep up to 2 weeks in the fridge.