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Lacto-fermented Radishes with Carrots and Ginger

Lacto-fermented Radishes with Carrots and Ginger Recipe | Cultures for Health

 Make the most of spring with this Asian-inspired crunchy ferment.



  • 2 tablespoons sea salt
  • 4 cups filtered water
  • 2/3 pound radishes
  • 1/3 pound carrots
  • 4 scallions
  • 1 teaspoon minced ginger
  • Oak, grape, or mesquite leaves (optional, to retain crunch)



  1. Make a brine by dissolving sea salt in water.
  2. Cut radishes and carrots into thick slices. Finely chop scallions.
  3. Add ginger to the bottom of a quart jar. Top with radishes, carrots, and scallions, distributing evenly throughout. Pour brine over all, leaving about 1½ inches of headspace. Place leaves on top of vegetables.
  4. If necessary, weigh the vegetables down under the brine.
  5. Cover jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once the vegetables are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop. 


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