Lacto Fermented Black Radish {Food + Medicine}

– Honey, I’m home!
– Why so late?
– I got attacked by a bear, so I had to drink some vodka to get back to life.
– Everybody, sit down! Let’s drink some vodka.
– Mom, I’m gonna go play with the bear.
– Ok, just have some vodka first.
– Where is grandpa?
– He is standing in a bread line.
– Good that he had some vodka before he left. Don’t just be sitting there, drink some vodka.
– Ok, son, go play, but don’t forget to finish that report for KGB. And on the way home, get some more vodka, we are running low.
– Honey, it’s getting hot in here. Turn off the nuclear reactor, please.
– Ok, let me finish my vodka and I’ll turn it off. In the meantime, play me some balalaika.

This is a joke about how Americans view Russians that’s been floating around Russian social media lately. It makes me smile every time so I just had to share. What made me think of it right now is that vodka with hot pepper was a remedy for upper respiratory infections, and I always found it unpalatable. My preferred remedy for a winter sniffle was fermented black radish salad, or juice mixed with honey.

Black radish is a root vegetable similar to turnip in size, shape and taste but with more bite; I always think of it as mild horseradish. It is member of the Brassicaceae family, which includes such rock stars like kale, broccoli and cabbage. In Russia it’s been used for generations to strengthen the immune system; for detoxification of liver because of its ability to aid in production of bile; it is believed to be able to dissolve salts of heavy metals (like mercury, lead and aluminum) decreasing overall inflammation. It is one of the most common treatments for cough and congestion, the other popular being elderberry syrup.

Some formal research about the benefits of black radish also confirms that it is high in antioxidants (1, 2), and very detoxifying – actually four times as powerful as any other crucifer (3).

In Russia folks use it raw by adding it to salads with apples, carrots, onions and sunflower oil. It also goes well with raw beets, whose sweetness takes the edge off the radish’s bite and hides that stink characteristic to cruciferous vegetables. My favorite way to eat it is lacto fermented, which also takes away the strong flavor and makes black radish almost addicting. As odd as it may sound – adding sour cream and fresh dill to fermented radishes makes a delicious salad!

HOW TO MAKE LACTO FERMENTED BLACK RADISH

Ingredients
5-6 black radishes, washed (pick radishes that are heavy and not soft)
1/4 teaspoon, or more to taste, of sea salt – put as much salt as you would put into coleslaw, put a little and taste, then adjust if needed – you don’t want to oversalt it
1 tablespoon of raw unfiltered apple cider vinegar
1 fresh cabbage leaf
Optional: a couple of tablespoons of live sauerkraut or pickle juice

Instructions
Cut black radishes into any shape you like (julienne, slice across, cube, whatever). I julienned mine here; in Russia folks like to slice them across into thin circles. I don’t bother peeling because I think the black specs look pretty in this ferment.
In a mixing bowl, toss black radishes, salt, cider vinegar and sauerkraut juice, if using, with your hands, mixing and squeezing well until liquid starts to come out.
Transfer the salted radishes into a mason or fido jar, cover with a cabbage leaf and place a weight on top.

If liquid is not completely covering the radishes, just give it a bit of time – within a few hours they will release enough juice to raise above your weight (radishes are 85% water).
Keep it at room temperature 4-5 days, then transfer the jar to the fridge.

Print Recipe

5 from 1 vote

Lacto Fermented Black Radish {Food + Medicine}

Prep Time20 minutes mins

Cook Time4 days d

Course: Side

Cuisine: RUSSIAN

Author: Valeria - Beets 'n Bones blog

Ingredients

• 5-6 black radishes washed (pick radishes that are heavy and not soft)
• 1/4 teaspoon or more to taste, of sea salt - put as much salt as you would put into coleslaw, put a little and taste, then adjust if needed - you don't want to oversalt it
• 1 tablespoon of raw unfiltered apple cider vinegar
• 1 fresh cabbage leaf
• A couple of tablespoons of live sauerkraut or pickle juice optional

Instructions

• Cut black radishes into any shape you like (julienne, slice across, cube, whatever). I julienned mine here; in Russia folks like to slice them across into thin circles. I don't bother peeling because I think the black specs look pretty in this ferment.
• In a mixing bowl, toss black radishes, salt, cider vinegar and sauerkraut juice, if using, with your hands, mixing and squeezing well until liquid starts to come out.
• Transfer the salted radishes into a mason or fido jar, cover with a cabbage leaf and place a weight on top.
• If liquid is not completely covering the radishes, just give it a bit of time - within a few hours they will release enough juice to raise above your weight (radishes are 85% water).
• Keep it at room temperature 4-5 days, then transfer the jar to the fridge.

Notes

• When you first chop black radishes, they are crunchy and crisp; after fermentation they lose the crispness and even though they are still crunchy, they get very flexible.
• Black radishes, like other cruciferous vegetables, are stinky thanks to the high sulfur content.