Fermented Radish and Carrot
By OcadoLife
Published on 18 July 2025
“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 cheeseburger with all the trimmings – and it’s delicious with barbecued meat and fish too.” Allow 3-7 days for fermenting. This recipe makes 1 (1L) jar.Time and servings
15 minsTotal time
15 minsPrep time
Ingredients
- 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
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.Step 2
Note the weight on the scale and calculate 3% of that figure – add this amount of salt to the jar.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.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.Step 5
When you’re happy with the flavour, store the pickle in the fridge and eat within a month for the best texture.