Radish Kraut Recipe
A tangy and crunchy homemade radish kraut recipe that combines finely sliced radishes and red pepper, fermented to perfection with garlic, chili, and spices. This naturally fermented condiment is easy to make and adds a vibrant flavor to meals, bursting with probiotics and a slight spicy kick.
- Prep Time: 1 hour 20 minutes
- Cook Time: 0 minutes (fermentation time 4-7 days)
- Total Time: 4 days to 7 days 1 hour 20 minutes
- Yield: Approximately 1 jar (about 500ml) 1x
- Category: Condiment
- Method: Fermentation
- Cuisine: Eastern European / Fusion
- Diet: Vegan
Ingredients
Scale
Vegetables and Aromatics
- 300g radishes, washed and finely sliced (preferably using a mandolin)
- ½ red pepper, finely chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
Seasonings
- 2 tsp sea salt
- ½ tsp demerara sugar
Other
- Still mineral water, to top up
Instructions
- Sterilise the jars: Begin by thoroughly sterilising your jars to ensure they are clean and safe for fermentation, preventing unwanted bacteria growth.
- Combine and cure the vegetables: Place sliced radishes and finely chopped red pepper in a bowl. Add sea salt and demerara sugar, then scrunch the mixture vigorously with your hands to release juices. Let it cure for 1 hour, then squeeze again for about 10 minutes to extract more liquid.
- Add garlic and chilli: Mix in the crushed garlic cloves and finely chopped, deseeded red chilli. Squeeze the mixture again to distribute flavors evenly.
- Pack into jar: Transfer the radish mixture into the sterilised jar, pressing down hard with a clean tool, like the end of a rolling pin, to eliminate air bubbles and encourage the release of brine. The brine should cover the vegetables; if not, top up with still mineral water to fully submerge.
- Weight and cover: Scrunch baking parchment and firmly push it into the jar on top of the vegetables to weigh them down under the brine. Cover the jar with clean muslin and secure with a rubber band to allow breathing while preventing contaminants.
- Ferment: Leave the jar on a cool, dark shelf for 4 to 7 days, depending on your preferred level of funkiness. Check daily to release fermentation gases by lifting the muslin and parchment (burping) to avoid pressure build-up.
- Finish and store: Once the kraut has reached your desired taste, remove the parchment and muslin, seal the jar with a lid, and store in the fridge to halt further fermentation. The kraut can be kept refrigerated for months.
Notes
- Sterilising jars properly is essential to avoid contamination during fermentation.
- Fermentation time varies with ambient temperature; warmer environments speed up the process.
- Burping daily prevents pressure build-up which could cause jars to burst.
- If brine level is low, always top up with still mineral water to keep vegetables submerged.
- The flavour develops over days and you can taste it daily to suit your preference.
Keywords: radish kraut, fermented radishes, homemade sauerkraut, probiotic kraut, fermented vegetables, vegan condiment
Find it online: https://dinewithdylan.com/radish-kraut-recipe/
