How to Make Lacto-Fermented Watermelon Radishes
Ali Segersten Jul 09, 2025
Watermelon radishes are one of my favorite root vegetables to ferment—especially in the summer and fall when they’re at their peak. Their vibrant pink interior and crisp texture make them perfect for lacto-fermentation, transforming into tangy, probiotic-rich bites that support digestion and gut health.
If you’ve never fermented vegetables before, this is a beautiful place to start. You don’t need any fancy equipment—just radishes, salt, water, and a clean jar. In a few days, your countertop will be home to a bubbling jar of living food, alive with beneficial microbes.
Add these fermented radishes to grain bowls, salads, tacos, or enjoy them straight from the jar for a zesty snack!
Why Ferment Watermelon Radishes?
Fermented vegetables offer more than just crunch and flavor—they provide living probiotics that help support a diverse and resilient gut microbiome. The natural Lactobacillus bacteria present on the skin of raw vegetables initiate the fermentation process when given the right conditions: salt, time, and an anaerobic environment.
Watermelon radishes are also rich in anthocyanins—the pigments responsible for their brilliant pink hue. During fermentation, these compounds break down into smaller phenolic metabolites, which continue to support the body through their antioxidant and anti-inflammatory effects.
Benefits of Fermented Watermelon Radishes:
- Supporting gut and immune system balance
- Enhancing nutrient bioavailability
- Providing phenolic compounds derived from anthocyanin breakdown
- Helping to regulate sugar cravings and modulate inflammation
How to Make Lacto-Fermented Watermelon Radishes
Making lacto-fermented watermelon radishes at home is simple and requires just a few basic ingredients and tools. Below is everything you need to get started—from crisp, fresh radishes to the right type of jar and salt.
Ingredients You’ll Need:
- Fresh watermelon radishes
- Filtered water
- Fine sea salt
- Optional: garlic cloves, peppercorns, or dill for flavor
Equipment You'll Need:
- 1 wide-mouth glass jar (pint, quart, or gallon)
- A small fermentation weight or cabbage leaf to keep veggies submerged
- A lid: use a fermentation lid, airlock system, or just a loose-fitting jar lid
Lacto-Fermented Watermelon Radishes
Bright, tangy, and rich in beneficial bacteria, these fermented watermelon radishes add a zesty crunch to any meal. With their vibrant magenta centers and crisp texture, they transform into a flavorful condiment that supports gut health and elevates grain bowls, salads, tacos, and roasted meats or fish. All you need are fresh watermelon radishes, sea salt, filtered water, and a little time. This simple, hands-off recipe is a perfect introduction to home fermentation—and a beautiful way to preserve the season’s harvest.
If you’re new to fermenting, using an airlock fermentation lid can make the process even easier. These lids allow gases to escape without letting air in—so you don’t need to remember to "burp" your jars each day. It creates a more stable, low-maintenance environment for your ferment, reducing the risk of spoilage and helping you build confidence as you get started.
- Prepare the radishes: Peel your watermelon radishes and trim off the ends. If your radishes are large (softball-sized or bigger), cut them in halves or quarters first. Then slice into thin rounds or half-moons, about ⅛-inch thick. Uniform pieces help ensure even fermentation and a crisp, consistent texture.
- Make the brine: In a small bowl or liquid measuring cup, stir the sea salt into the filtered water until fully dissolved. Set aside.
- Pack the jar: Add the garlic, peppercorns, and dill to the bottom of the jar. Then add the sliced radishes, packing them in tightly.
- Add the brine: Pour the saltwater brine over the radishes, making sure they are completely submerged. Leave about 1 inch of space at the top of the jar. Make more brine if needed using ½ tablespoon of sea salt per cup of filtered water.
- Weigh it down: Use a fermentation weight or a folded cabbage leaf to keep the radishes fully submerged under the brine. This helps prevent mold and supports a clean ferment.
- Seal and ferment: Cover the jar with a fermentation lid, airlock, or a loose-fitting jar lid. Place the jar on a plate in a baking dish (to catch any brine overflow) and store it at room temperature, out of direct sunlight.
- Let it ferment: Allow the radishes to ferment for 5 to 10 days. Begin tasting around day 5. When they’ve reached your desired level of tanginess, remove the weight, seal the jar tightly using a regular lid, and refrigerate.
- Store and enjoy: Fermented radishes will keep in the refrigerator for several months and continue to slowly develop flavor over time.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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