Radish Kraut Recipe

Introduction

Radish kraut is a vibrant and tangy fermented side that adds a crunchy, spicy kick to any meal. This simple recipe transforms everyday radishes into a probiotic-packed treat with a subtle heat from chilli and garlic.

Ingredients

• 300g radishes, washed and finely sliced (preferably using a mandolin)
• ½ red pepper, finely chopped
• 2 tsp sea salt
• ½ tsp demerara sugar
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped
• Still mineral water, to top up

Instructions

1. Step 1: Sterilise your jars thoroughly before starting to prepare the kraut.
2. Step 2: In a bowl, combine the radishes and red pepper with the sea salt and demerara sugar. Scrunch and squeeze with your hands to release their juices. Leave to cure for 1 hour, then squeeze again firmly for about 10 minutes.
3. Step 3: Add the crushed garlic and chopped chilli to the mixture, then squeeze again to combine well.
4. Step 4: Pack the radish mixture tightly into the sterilised jar, pressing down hard to remove air bubbles. The brine should cover the vegetables. If needed, add a little mineral water to ensure they are fully submerged, leaving 2-3cm of space at the top.
5. Step 5: Scrunch up baking parchment and firmly press it down into the jar to weigh the vegetables under the brine. Cover the jar with clean muslin and secure it with a rubber band.
6. Step 6: Leave the jar on a cool, dark shelf for 4 to 7 days. Check daily to release gases by lifting the muslin and parchment (burping). Taste periodically until the desired tanginess is reached.
7. Step 7: When fermentation is complete, remove the parchment and muslin, seal with the jar lid, and store in the fridge. The radish kraut will keep for months.

Tips & Variations

• Use a mandolin for evenly sliced radishes to ensure consistent fermentation.
• If you prefer less heat, reduce or omit the chilli.
• Substitute demerara sugar with honey or maple syrup for a different sweetness profile.
• Check fermentation daily and adjust time based on room temperature and personal taste preference.

Storage

Store the sealed radish kraut in the refrigerator once fermentation is complete. It can be kept for several months. Always use a clean utensil to remove kraut from the jar to avoid contamination. The cool temperature will slow fermentation and maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular table salt instead of sea salt?

Yes, but avoid iodised salt as it can interfere with fermentation. Use non-iodised salt like sea salt or pickling salt for best results.

What if my kraut develops white scum on top?

This is called kahm yeast, a harmless byproduct of fermentation. Simply skim it off and ensure the vegetables stay submerged under the brine to prevent spoilage.

Radish Kraut Recipe

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★★★★★

4.9 from 114 reviews

• Author: Jake
• Total Time: 4 to 7 days (fermentation period included)
• Yield: 1 quart jar (approx. 4 servings) 1x
• Diet: Low Salt

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Description

This tangy and crunchy Radish Kraut recipe is a delightful homemade fermented dish combining thinly sliced radishes, red pepper, garlic, and chili. Perfect as a probiotic-rich side or condiment, it involves a simple fermentation process that produces a flavorful and healthful kraut with a zesty kick.

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Ingredients

Scale 1x2x3x

Vegetables

• 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

Others

• still mineral water, to top up

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Instructions

1. Sterilise the jars: Begin by thoroughly sterilising your jars to prevent any unwanted bacteria during fermentation, ensuring a safe and successful kraut.
2. Mix and cure the vegetables: In a bowl, combine the sliced radishes and finely chopped red pepper with sea salt and demerara sugar. Scrunch and squeeze the mixture with your hands to release their juices. Leave it to cure for 1 hour, then squeeze again vigorously for about 10 minutes.
3. Add garlic and chili: Incorporate the crushed garlic cloves and deseeded chopped red chili into the mixture, then continue squeezing to mix thoroughly and release more liquid.
4. Pack the jar: Transfer the radish mixture into the sterilised jar, pressing down firmly with the end of a clean rolling pin or similar tool to eliminate air bubbles. The natural brine should cover the vegetables; if it doesn’t, top up with still mineral water to ensure they are fully submerged, leaving 2-3cm of space at the jar’s top.
5. Weight down and cover: Crumple a piece of baking parchment and firmly press it down into the jar to keep the vegetables immersed beneath the brine. Cover the jar opening with clean muslin and secure it with a rubber band.
6. Ferment: Place the jar on a cool, dark shelf for 4 to 7 days depending on preference and ambient temperature. Check daily to burp the jar by lifting the muslin and parchment to release fermentation gases, then reseal. Adjust fermentation time for desired funkiness.
7. Seal and store: Once the fermentation reaches your preferred taste, remove the parchment and muslin, seal the jar with its lid, and store it in the fridge to halt further fermentation. The kraut will keep for several months refrigerated.

Notes

• Ensure vegetables are fully submerged under the brine to prevent mold growth during fermentation.
• Burp the jar every day to release built-up gases and avoid jar explosions.
• Fermentation time varies with temperature; warmer environments speed up the process.
• This kraut is rich in probiotics and can be used as a tangy condiment or side dish.
• Use a mandolin for uniform thin slicing of radishes to ensure even fermentation.

• Prep Time: 1 hour 30 minutes
• Cook Time: 0 minutes
• Category: Condiment
• Method: Fermenting
• Cuisine: German-inspired

Keywords: radish kraut, fermented radish, homemade sauerkraut, fermented vegetables, probiotic side dish, fermented kraut recipe