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Recipe: Lacto-Fermented Radishes With Carrots And Ginger

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


  • 2 Tbsp. sea salt
  • 4 cups filtered water
  • 2/3 Lbs. radishes
  • 1/3 Lbs. carrots
  • 4 scallions
  • 1 tsp. 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 1-1/2 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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