Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Fermented Radish and Carrot

By OcadoLife
“This Fermented Radish and Carrot is easy to customise with other veggies,” says Japanese American cook and food writer Kenji Morimoto, author of Ferment – a guide to making pickles and ferments. “Try it in a…
Shop for ingredients

Time and servings

Total time
Prep time

Ingredients

6 total
  • 200g radish, thinly sliced
  • 250g carrots, peeled and thinly sliced
  • 1 tsp black peppercorns
  • 15g mint, stems and leaves
  • 2 pieces orange peel
  • 2 pieces lemon (or lime) peel

Method

5 steps

  1. Step 1

    Place a sterilised 1L jar on a kitchen scale and set it at zero. (To sterilise, wash the jars and lids; put on a tray in the oven at 180°C/160°C fan/gas 4 for 15 mins.) Add the radish, carrots, peppercorns, mint, orange and lemon (or lime) peel. Fill with water; ensure everything is submerged.

  2. Step 2

    Note the weight on the scale and calculate 3% of that figure – add this amount of salt to the jar.

  3. Step 3

    Seal the jar; shake gently to dissolve the salt. Label with the date and put on a plate to catch any overspill. Leave at room temperature, out of direct sunlight.

  4. Step 4

    Over the next 3-7 days, keep an eye on it, ‘burping’ the jar now and then by briefly opening the lid to allow excess gas to escape; the colours will change and you’ll see bubbles. This all means fermentation is happening. Ensure everything stays submerged in the brine to minimise any yeast growth.

  5. Step 5

    When you’re happy with the flavour, store the pickle in the fridge and eat within a month for the best texture.