Lacto-fermented Radishes with Carrots and Ginger


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


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



  1. Cut radishes into thick slices, cutting each radish into only 2 or 3 slices, depending on the thickness of the original radish. Repeat with carrots and scallions.
  2. Mix sea salt with 2 cups of warm filtered water. Stir to dissolve salt, then add one more cup of cold water to bring brine to room temperature.
  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 1-1/2 inches of headspace. Place leaves on top of vegetables followed by a weight to keep the vegetables submerged.
  4. Cover jar with a tight-fitting lid and airlock, if using. Put jar in a 60° to 75°F location (ideally) and allow to ferment for 3 to 10 days. If you are not using an airlock, be sure to “burp” the jar every day for the first few days to allow gases to escape.


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