Radish Kraut Recipe

In a large bowl, combine radishes and sea salt. Massage the salt into the radishes for about 5 minutes, until they release their juices.

Transfer the radishes and their juices into a clean glass jar, packing them down tightly.

Leave about an inch of space at the top of the jar. Place a small, clean weight on top of the radishes to keep them submerged in their own juices.

Cover the jar with a clean kitchen towel and let it sit at room temperature for 5-7 days, stirring once a day.

Taste the kraut after 5 days. If it’s tangy and to your liking, transfer it to the refrigerator. If not, continue fermenting for a couple more days.

Once fermented to your taste, store the radish kraut in the refrigerator for up to 6 months.