This radish, pea shoot, lemon oil and chèvre mezze creation is a quick dish to impress your guests or to make a speedy side for a leisurely lunch or conversation-filled supper. It is quintessential for the warmer months as no cooking is required to piece together this bowl.
Garlic, thyme, honey and apple cider vinegar work together to accentuate the bright and crunchy notes expected when biting into a radish. The resulting radish is bright pink as fermenting increases the presence of acid which amplifies the radishes’ natural rose-colored hue. Quartering the radishes not only creates the perfect-sized bite but also sets the scene for a longer, slower ferment than slices would be equipped for, which ultimately results in more complex flavor notes.
You can be creative with your pairings when it comes to these fermented radishes. They can be a welcome addition to salads and would be a delightful pairing with a cooked grain like bulgur, quinoa or farro. Combine with a seasonal vegetable like asparagus, snap peas or summer corn. For extra decadence add some non-aged cheeses like feta, burrata or halloumi.
What’s Good to Know with Chef Olivia:
- Though radishes are available year-round, they start popping up in the spring, which means that they are more likely to be locally sourced this time of year.
- These fermented radishes can be a welcome palate cleanser when put out in a small bowl and served with heavier fare that is grilled, smoked or fried.
- The more lengthy process of lacto-fermentation greatly diminishes the presence of sulfuric acid versus a quick pickled radish which will become progressively fragrant as they sit in the fridge for a few days.
- Top your favorite burger, sandwich, tartine or avocado toast with some sliced fermented radishes to brighten and cut through the flavor.
- Utilize the radish brine to marinate and tenderize chicken wings. The brine can also be transformed into a delicate vinaigrette.
Ingredients
For the Thyme, Honey & Garlic Lacto Springtime Radishes:
Yield: 1 quart-sized jar
- 6 garlic cloves, smashed
- 1 small bunch thyme
- 3 bunches of radishes, trimmed and cut in quarters lengthwise
- 2 tablespoons sea salt
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- water, to cover
For the Springtime Fermented Honey Thyme Radish Mezze & Assembly:
Yield: 1 bowl to share
- 1 cup fermented honey thyme radishes
- 4 ounces chèvre
- 1 small bunch mint
- 1 cup pea shoots
- 1 teaspoon flaky sea salt
- 1 tablespoon lemon oil
Directions
For the Thyme, Honey & Garlic Lacto Springtime Radishes:
- Massage smashed garlic, fresh thyme, cut radishes and sea salt in a large bowl.
- Fold in honey and apple cider vinegar. Allow mixture to rest for 5 minutes.
- Pack bowl contents along with any residual liquid into a sterilized, quart-sized jar and press in fermentation weight.
- Cover with water until it reaches 1 inch from the bottom of the rim.
- Attach airlock lid and ferment for 5 to 7 days. Refrigerate for extended storage.
For the Springtime Fermented Honey Thyme Radish Mezze & Assembly: Springtime Radishes:
- Place radish pieces in a serving dish.
- Break off small pieces of goat cheese and arrange around radishes.
- Garnish with mint leaves, pea shoots, flaky sea salt and lemon oil.
More fermented recipes from Chef Olivia:
