Fermented Vegetables · Beginner

Fermented Radishes: Pink, Peppery Lacto-Fermented Radishes

How to make fermented radishes: sliced or halved radishes in a 2–3% salt brine for 3–7 days. Salt amounts, timing, why they smell sulfurous, daikon, and how to use them.

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Pink fermented radish slices beside fresh red radishes

Updated October 2026 · 6 min read

Fermented radishes are one of the fastest vegetable ferments: a few days in brine turns peppery red radishes into tangy, pink, still-crunchy bites. The jar will smell strongly while it works, because radishes are full of sulfur compounds, but the smell fades once they are chilled and the flavour is clean, sour and mildly spicy.

Fermented radishes recipe

2–3% brine strength (20–30 g salt per litre)
3–7 d ferment time at 18–22°C
1–2 mo fridge life once fermented
  1. 1
    Prep the radishes Trim the tops and tails. Halve small radishes, or slice larger ones about 5 mm thick.
  2. 2
    Add flavour A clove or two of garlic, a few peppercorns, dill, or a pinch of chilli flakes all work. Put them in the jar first.
  3. 3
    Cover with brine Dissolve 20–30 g of non-iodized salt per litre of water and pour it over to cover by 2 cm. A pint jar takes about 250 ml (5–8 g salt).
  4. 4
    Ferment Weigh the radishes down and ferment at 18–22°C with an airlock or a loose lid. The brine turns pink and cloudy within a day or two.
  5. 5
    Refrigerate From day 3, taste a piece. When it is sour enough, seal and refrigerate. The sulfur smell fades within a few days in the cold.
Salt weighed beside water, carrot sticks and a fermentation jar

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What is normal

Pink brine The skin colour bleeds into the brine and flesh. Harmless and a sign it is working.
Strong smell Sulfur compounds smell like cabbage or eggs during fermentation. Fades in the fridge.
Fast souring Radishes ferment quickly. Check daily from day 3 so they do not go soft.

Watch for

  • Fuzzy or coloured mould, slimy texture or a rotten (not sulfurous) smell Discard the batch.

Daikon and other radishes

Daikon cube or slice and use the same brine; it is milder and stays very crunchy.
Kkakdugi cubed daikon tossed with a chilli, garlic and ginger paste is Korean radish kimchi.
Watermelon and black radishes ferment the same way; slice them thin so the brine penetrates.

For radish kimchi, see kimchi recipes. For other roots, see fermenting root vegetables and the full list in fermented vegetables A–Z.

FAQ

Frequently asked questions

How long do radishes take to ferment?
Sliced radishes are usually ready in 3–5 days at 18–22°C; halved or whole radishes take 5–7 days. Taste from day 3 and refrigerate when they are tangy but still crisp.
Why do fermented radishes smell bad?
Radishes are rich in sulfur compounds, so the jar smells strongly of cabbage or eggs while fermenting. It is normal and fades after a few days in the fridge. A truly rotten smell, slime or mould is different and means the batch should be discarded.
Why is my radish brine pink?
The red skins release their pigment into the brine, turning the brine and the white flesh pink. It is a sign the ferment is working and is completely harmless.
Can I ferment daikon the same way?
Yes. Cube or slice daikon and use the same 2–3% brine, or make kkakdugi, the Korean cubed radish kimchi, with a chilli paste instead of plain brine.
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