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Many cultures utilize fermented radishes in their dishes. From the bright pickled pink radishes on tacos to small side dishes of banchan that accompany a favorite Korean main course, these colorful slices grace many plates worldwide.

Not only do fermented radishes aid in digestion, but they also add color to the plate and bestow a tangy and spicy flavor component. 

This is because radishes contain sulfur compounds called isothiocyanates that contribute to their pungent taste. This is why most radish brines contain a touch of sweetener to help balance the natural sharpness of the petite vegetable.

Good to Know with Chef O:

• Grating a beet and squeezing it between your hands will create a vibrant juice to add color to your turnip ferment.
• Turnips and radishes are both root vegetables that are part of the Brassicaceae family. Other species relatives include watercress and cabbage.
• It is important to cut your vegetables in even pieces or slices to encourage a uniform fermentation process.
• Rice vinegar is a mild vinegar that contains 4% acidity, lending it to add a nice brightness to fermented vegetables without overpowering the flavor with too much sharpness.
• Use your jar of fermented radishes generously in any sandwich, taco, sushi roll, bao bun, salad or summer roll.

Recipe

Fermented Radish & Mint Tea Sandwiches Recipe

Yield: 12 small open-faced tea sandwiches

Ingredients

For the Korean Turmeric Pickled Radish (Danmuji):
Yield: 1 quart-sized jar

• 1 medium daikon, peeled and sliced
• 6 scallions, sliced
• 2 teaspoons sugar
• 1 tablespoon sea salt
• 1 teaspoon ground turmeric powder
• 1/4 cup rice vinegar
• water, to cover

For the Middle Eastern Beet Pickled Turnips: 

• 3 medium turnips, peeled and sliced
• 2 garlic cloves, quartered
• 1 teaspoon pink peppercorns
• 1 tablespoon sea salt
• 1 teaspoon cane sugar
• 1 medium beet, peeled and grated
• 1/4 cup distilled white vinegar
• water, to cover

For Assembly:

• 4 slices sourdough bread
• 1 cup fermented radish slices
• 4 tablespoons butter (or plant-based butter)
• mint, for garnish

Directions

For the Korean Turmeric Pickled Radish (Danmuji):

1. Add sliced daikon and scallions into a medium bowl; massage with sugar, salt and turmeric powder.
2. Stir in rice vinegar.
3. Pack ingredients into a sterilized, quart-sized glass jar along with any liquid generated during the massaging process.
4. Cover with water until the level reaches the bottom rim of the jar.
5. Add fermentation weight, and fasten an airlock lid.
6. Ferment at room temperature for 7 days.
7. Reserve in refrigerator.

For the Middle Eastern Beet Pickled Turnips: 
Yield: 1 quart-sized jar

1. Add sliced turnips, garlic and pink peppercorns in a medium bowl; massage with salt and sugar.
2. Press grated beet in hands to squeeze the juice into the same bowl; discard grated beet pulp or use for another application.
3. Stir in distilled white vinegar.
4. Pack ingredients into a sterilized, quart-sized glass jar, along with all the liquid.
5. Cover with water until the level reaches the bottom rim of the jar.
6. Add fermentation weight, and fasten an airlock lid.
7. Ferment at room temperature for 7 days.
8. Reserve in refrigerator.

For Assembly:

1. Toast sourdough bread slices.
2. Blot radish slices dry on a towel.
3. Spread butter on toasted bread and arrange radish slices.
4. Top with mint leaves.

More fermented recipes from Chef Olivia:

• Kale Salad with Black Garlic, Two Ways
• How to Make a Lacto-Fermented Kinpira Bento Box
• Golden Raisin Muffins with Hidden Gut-Healthy Veggies