Radish kraut in a jar

Radish kraut

Name: Radish kraut
Prep time: 20 min
Total time: 20 min
Yield: Makes about 400g
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

Rosie Birkett

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Makes about 400g

Easy

Prep: 20 mins

plus 1 hr curing and 4-7 days fermenting

A star rating of 3.4 out of 5.3 ratingsRate

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Enjoy radish kraut in salads, hot dogs and burgers. It has a similar flavour to sauerkraut, and boasts the gut-friendly goodness of similar fermented foods

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal8
fat0g

low
saturates0g
carbs1g
sugars1g
fibre1g
protein0g
salt0.1g

Method

step 1

You must sterilise your jars before you start and you will need to check your ferment every day for four to five days.
step 2

Combine the radishes and red pepper in a bowl with the salt and sugar, and really scrunch up with your hands, squeezing to start releasing their juices. Leave to cure for 1 hr, then squeeze again for about 10 mins. Add the garlic and chilli, and squeeze some more.
step 3

Pack the radish kraut into a sterilised jar, pressing down hard to make sure there are no air bubbles (I use the end of a clean rolling pin for this). As you push down, the brine from the vegetables should cover them (they won’t come all the way up the jar; you should be left with 2-3cm of space at the top). You really need to push down hard. If the brine doesn’t fully immerse the vegetables, add a bit of mineral water to ensure the veg is fully covered with liquid – this is crucial.
step 4

Scrunch up some baking parchment and stuff it firmly down into the jar – this will weigh down the veg and keep it immersed. Top with clean muslin and fasten with a rubber band. Leave on a cool, dark shelf for four to seven days, depending on how funky you like it to taste – this really is more of a guideline, as it does come down to personal taste. The speed at which it ferments will also depend on the season. If it’s warm, the process will be quicker; if it’s cold, slower. I like to check my ferment every day to see how it’s coming on, and also to lift off the muslin and parchment to release those fermentation gases before resealing (known as burping), so that the jar doesn’t explode. When you’re happy with the taste, remove the parchment and muslin, seal with the lid and store in the fridge to stop it fermenting any further. Will keep for months.

Recipe from Good Food magazine, May 2017

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A star rating of 3.4 out of 5.3 ratings

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