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February 21, 2017

Fermented Radish Salsa

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Want an absolutely fabulous way to get some healthy probiotics into your diet? Try fermented radish salsa!

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!

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Fermented Radish Salsa

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  • Yield: Makes about 4 cups

Ingredients

Units
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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!

Nutrition

  • Serving Size: 1

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Sides and Salads, Uncategorized, Vegetables | 9 Comments

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9 Comments

  1. Katie

    February 21, 2017 at 6:00 pm

    I am NOT a radish fan, but I'm looking forward to trying this out with our garden radishes this spring!
    to Katie" aria-label='Reply to this comment to Katie'>Reply to this comment
    • Deliciously Organic

      February 23, 2017 at 11:28 am

      Me either, but I loved this salsa! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Alexa

    February 21, 2017 at 6:51 pm

    How long does this last in the fridge? Does it freeze well? It looks great!
    to Alexa" aria-label='Reply to this comment to Alexa'>Reply to this comment
    • Deliciously Organic

      February 23, 2017 at 11:28 am

      It lasts a couple months in the fridge, but it doesn't freeze well.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Evie Budiman

    February 24, 2017 at 6:09 pm

    Can you use apple cider vinegar instead of lemon juice?
    to Evie Budiman" aria-label='Reply to this comment to Evie Budiman'>Reply to this comment
    • Deliciously Organic

      March 8, 2017 at 5:36 pm

      There isn't any lemon juice in this recipe.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Ann

        June 12, 2019 at 2:04 pm

        But there's lime... I think the poster meant Lime.
        to Ann" aria-label='Reply to this comment to Ann'>Reply to this comment
  4. Jo

    March 29, 2017 at 4:32 pm

    Can parsley or ? Be subbed for cilantro---which I hate?
    to Jo" aria-label='Reply to this comment to Jo'>Reply to this comment
  5. Adriane

    April 23, 2017 at 3:57 pm

    I currently have two quarts of lacto-fermented radishes on hand. I add carrots, peppers, ginger and garlic to mine. They are fantastic! The garlic cloves turn a weird blue-green color, that is normal and not a problem so don't be afraid (research that online, don't believe me). I find them to be delicious, I keep the jars in plain sight so that I graze on them every time I pass. After completely fermented, they don't really taste like radishes any more, just yummy.
    to Adriane" aria-label='Reply to this comment to Adriane'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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