Fermented Radish Slices Recipe (2024)

FAQs

Is fermented radish good for you? ›

Fermented Radishes are a tasty way to get your probiotics! Enjoy them in a salad, on a crudités plate, or solo as a snack. They have a delightful peppery pickle-like flavor. Radishes are packed with nutritional benefits as well.

They both produce a sour flavor, but pickles are sour because they are soaked in an acidic, vinegar-based brine, while fermented foods are sour because of a chemical reaction between naturally present sugars and bacteria known as lacto-fermentation.

Radishes are packed with potassium, fiber, magnesium and vitamin B. Fermenting enhances the health value of radishes by introducing beneficial lacto-bacteria, which act as a probiotic for your gut. Also, try our Sweet & Spicy Pickled Radish recipe for another easy way to enjoy your harvest.

Once the radishes are fermented, remove the weight, place a regular lid on the jar, and store them in the refrigerator for 3 to 6 months. If the fermented radishes are stored at room temperature, they will continue to ferment, and the jar could explode.

Radish contains compounds like glucosinolates that may assist the liver in its natural detoxification processes. These compounds support the breakdown and elimination of toxins from the body.

An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.

Danmuji is pickled daikon radish, and is a key ingredient in kimbap as well as a garnish to a variety of dishes, including Korean porridge. With a unique tangy flavor, pickled daikon radish adds complexity, texture, and a nutritional boost to any meal.

The differences in their preservation does result in several differences in their available health benefits. The main difference in the health benefits between pickled and fermented foods lies in their probiotic properties. Fermentation generates more beneficial bacteria in foods, making them probiotic.

Radishes are heart-friendly thanks to being a source of sulforaphane as well as other plant compounds, like anthocyanins. With a protective antioxidant action, these plant compounds help reduce the inflammatory damage caused by oxidative stress, a process which plays a key role in the development of heart disease.

What organs are radishes good for? ›

Boosts liver and kidney function: Radish aids in liver detoxification and heals against damage. It also helps flush out toxins from the kidney. Provides antioxidants: Anthocyanin present in radish gives it its red color.

Radishes contain compounds called arabiongalactans (say that five times fast), which good bacteria in the intestinal tract thrive on. “They are a wonderful snack food—filling, nutritious, and nourishing to your microbiome,” writes Dr. Kellman.

It was observed that the fermented radish could be stored up for a period of 15 days under refrigerated conditions without any spoilage.

Finely diced radishes mixed with red onion, jalapeño, cilantro, and lime make a peppery and crunchy salsa, a nice addition to any taco. Radishes can also be roasted with olive oil, salt, and pepper at 450ºF for 15 to 20 minutes or until caramelized and tender.

They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.

Fermented Vegetables Are Easier to Digest

They create enzymes and break down some of the large molecules that are difficult to assimilate by our digestive system. Among other things, fermentation reduces carbohydrates as well as some components (oligosaccharides) that cause flatulence and digestion problems.

For our water-soluable products we use a radish root ferment as our main preservative. Rather than acting like a standard antibiotic, wiping out all bacteria, it acts more like a pro-biotic, colonizing the product with good bacteria that will keep the bad out.