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.
Ingredients
4 medium
watermelon radishes
peeled and thinly sliced
(or more depending on size)
½ heads
garlic
peeled and chopped
½ bunches
fresh dill
1 teaspoons
whole black peppercorns
(or pink peppercorns)
2 cups
filtered water
1 tablespoons
sea salt
