Want an absolutely fabulous way to get some healthy probiotics into your diet? Try fermented radish salsa! This delicious, probiotic condiment helps build a healthy gut which in turn helps keep the immune system strong.
Most salsas feature tomatoes, but a few weeks ago I was in Mexico and had some salsa made with radishes. Much to my surprise, we all really enjoyed it!
I decided to experiment a bit, and shared on Instagram that I was trying out a new radish salsa. There was a lot of excitement about the recipe, so I tested it a bit more and now happily share with you my fermented radish salsa!
It’s very easy to make, and only takes two days to ferment. It turns a lovely shade of pink, which will be fun to serve in the upcoming spring months.
You can serve it with grilled meats or fish, or if you’re looking for some crunch, plantain chips will do the trick!Print
Fermented Radish Salsa
- Yield: Makes about 4 cups
- 2 bunches radishes, chopped (about 4 cups)
- 2 cups packed cilantro leaves, chopped
- Juice of 2 limes, about 3 tablespoons
- 2 teaspoons Celtic sea salt
- Place all ingredients in a bowl and toss until incorporated. Let sit at room temperature for 20 minutes. Spoon the salsa into a large wide-mouth mason jar. Using a muddler, press the radish mixture so the juices cover the salsa. You might need to press several times to help the juices release from the radishes. Loosely screw the lid on top of the jar.
- Place the salsa in a dark, cool spot in the pantry. Let sit for 48 hours. You’ll notice if you stir the salsa there will be bubbles. That’s a good thing! It means the salsa has fermented. Store in the fridge.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you’re welcome to share what you used and how it turned out in the comments below. Thanks!
- Serving Size: 1