Radishes are some of the first seeds I direct sow in spring. To me, they signify the kickoff of a new growing season. I really enjoy growing radishes because they are ready for harvest relatively quickly (typically within three to five weeks) and there are many options to choose from—more than 100 varieties! Radishes vary by shape, color, size and flavor, so it’s fun to try different types each year.

My husband and daughter claim they don’t like radishes, but I found a way to prepare them that they both love. Radishes tend to have a spicy kick that some people don’t enjoy. However, I’ve noticed that roasting and fermenting them dulls that peppery punch.

I developed this fermented radish salsa recipe that’s now a crowd favorite, loved by even my husband and daughter. A bonus of fermenting radishes? You get the probiotic benefits. Serve this salsa as you would any other (on tacos, with chips, over eggs and so on). Our absolute favorite way to enjoy it is generously spooned over steak tacos, with some crumbled queso fresco and fresh lime—YUM!

Fermented Radish Salsa Recipe

Yield: 1 Pint

Ingredients

• 1 bundle red radishes, diced (about 1.5 cups prepared)
• ¼ cup scallions—white and green sections, thinly sliced (about 2 scallions)
• ¼ cup fresh cilantro, chopped
• ½ jalapeno, finely diced
• 1 tsp. coarse kosher salt
• Dash black pepper (optional)

Directions

Wash and prepare ingredients. Mix all the ingredients together in a large glass or nonreactive bowl. Once thoroughly mixed, pack the mixture into a clean canning jar. Use a spatula to scrape the remaining liquid and salt from the bowl.

Wipe the rim of the jar with a damp paper towel or lint-free towel and then, once again, with a dry part of the towel. Apply the Mason jar canning lid and tightly screw on the ring.

It may take until the next day for the ferment to produce enough brine to submerge the radishes—don’t be alarmed if, initially, the radishes aren’t submerged. Check the following day and use a spoon to push the radish mixture under the brine.

“Burp” the jar daily. To do this, unscrew the lid briefly and tighten it back down to allow any built-up gas to release. This also helps avoid possible jar breakage and prevents overflowing due to fermentation.

Fermenting radish salsa

Ferment at room temperature, ideally between 60-75°F, and keep out of direct sunlight. Though the salsa is delicious immediately after mixing (give it a taste!), this recipe will ferment five to seven days. One sign that the ferment is done is when the brine turns pink.

Taste test after day five to see if the flavors have melted together. If not, ferment one or two more days and taste again. Once the ideal flavor is reached, transfer the jar with brine to the refrigerator. This ferment will last nearly indefinitely. The fermentation process will slow down considerably with the chill, but the texture and flavors will continue to change over time since fermentation does not stop in the fridge.

This recipe has been adapted from WECK Home Preserving (2018) with permission from Skyhorse Publishing, Inc.

Stephanie Thurow is the author of Can It & Ferment It, WECK Small-Batch Preserving, WECK Home Preserving and co-author of Small-Scale Homesteading.

Stephanie is a certified master food preserver, master gardener, writer and traditional living skills instructor. Find her online: @minnesotafromscratch

Photo credit: Stephanie Thurow. Featured image: Sliced radish photo by Benigno Hoyuela on Unsplash