Noma-Style Lacto-Fermented Cucumbers & Radishes (2% Brine)

Name: Noma-Style Lacto-Fermented Cucumbers & Radishes (2% Brine)
Prep time: 20 min
Total time: 120 h 20 min
Yield: Makes about 1 L / 1 qt pickles
Cuisine: Nordic
Ingredients: 500 g cucumbers (Kirby/Persian), scrubbed; ends trimmed; 250 g radishes, scrubbed; tops trimmed (reserve greens for sautéing); 15 g fresh garlic (about 3 cloves), lightly smashed; 5 g fresh ginger, sliced (optional); 2 g dill seed or 10 g fresh dill (optional); 1–2 g black peppercorns (optional); 750 g cold, non-chlorinated water (filtered or rested overnight); 15 g fine non-iodized salt (2% of 750 g water); 2 g calcium chloride (0.25% of water weight) (optional, for extra crunch); OR 3–5 g dried grape leaves/black tea (tannins) (optional); 1 qt / 1 L jar with airlock or loose lid + small jar weight (or a vacuum bag + sealer)

Davis Whitehead·120 hr 20 min·Makes about 1 L / 1 qt pickles

Crunchy, tangy cucumbers and radishes fermented in a Noma-style 2% salt brine for clean lactic acidity. This method uses precise weights, an anaerobic setup, and temperature control to favor Lactobacillus over spoilage microbes. Expect a bright, lightly funky pickle with snappy texture—great on rice bowls, sandwiches, or chopped into salads. Works in a jar with an airlock, or a vacuum bag for maximum reliability and minimal surface yeast.

fermentation
pickle
vegan
gluten-free

120 hr 20 min total · 20 min prep · 120 hr rest

20 kcal · 1g protein · 4g carbs · 0g fat total

Kitchen scale · 1 L / 1 qt jar with airlock or fermentation weight (or vacuum sealer + bag) · pH strips or pH meter (recommended)

Ingredients

Vegetables (example batch; scale as needed)
•500 g cucumbers (Kirby/Persian), scrubbed; ends trimmed
•250 g radishes, scrubbed; tops trimmed (reserve greens for sautéing)
•15 g fresh garlic (about 3 cloves), lightly smashed
•5 g fresh ginger, sliced (optional)
•2 g dill seed or 10 g fresh dill (optional)
•1–2 g black peppercorns (optional)
2% brine (by total weight)
•750 g cold, non-chlorinated water (filtered or rested overnight)
•15 g fine non-iodized salt (2% of 750 g water)
Optional anti-softening (pick ONE)
•2 g calcium chloride (0.25% of water weight) (optional, for extra crunch)
•OR 3–5 g dried grape leaves/black tea (tannins) (optional)
For packing
•1 qt / 1 L jar with airlock or loose lid + small jar weight (or a vacuum bag + sealer)

Instructions

Before you start (the “science” in one minute)

Fermentation is controlled microbial ecology: salt (2%) and anaerobic conditions suppress many spoilage organisms while lactic acid bacteria (LAB) thrive, producing lactic acid that drops pH and creates that clean sourness. Temperature around 20–24°C speeds LAB without pushing harsh funk. Your safety/doneness checkpoints are bubbles + sour aroma + pH ≤ 4.0.

Step 1 — Prep vegetables (10 minutes)

Wash cucumbers (500 g) and radishes (250 g) well. Trim cucumber blossom ends (the last ~2–3 mm) to reduce softening enzymes. Slice cucumbers into spears or thick coins; slice radishes into halves/quarters.

Lightly smash garlic (15 g) and (optional) slice ginger (5 g). Set aside.

Step 2 — Make the 2% brine (2 minutes)

In a measuring jug or bowl, dissolve salt (15 g) into cold non-chlorinated water (750 g). Stir until clear.

If using calcium chloride for crunch, dissolve 2 g into the brine now (it should fully dissolve).

Step 3 — Pack to stay anaerobic (8 minutes)

Pack cucumbers (500 g) and radishes (250 g) tightly into a clean 1 L jar. Tuck in garlic (15 g) and any optional spices (ginger 5 g, dill, peppercorns).

Pour in the brine (750 g water + 15 g salt) to fully submerge everything. Leave 2–3 cm headspace for expansion.

Weight the vegetables so nothing floats above the brine. Fit an airlock lid, or use a loose lid you “burp” daily (open briefly to release gas).

Vacuum-bag (Noma-style) option: Put vegetables (750 g total) + brine (765 g) into a bag, press out air, and seal. Lay flat on a tray. The bag should slowly inflate from CO₂—this is normal.

Step 4 — Ferment at a steady temperature (3–7 days)

Ferment at 20–24°C (68–75°F), out of direct sunlight. You should see small bubbles within 24–48 hours and smell a clean, yogurty-sour aroma (not rotten).

Start tasting at day 3. They’re “ready” when the cucumbers are still crisp but clearly tangy; radishes will turn slightly translucent and pleasantly sharp.

Step 5 — Confirm acidity (recommended) + cold store

For best practice, measure pH with strips or a meter: aim for pH ≤ 4.0 for a reliably sour, stable ferment. If you’re above that, keep fermenting and re-check daily.

Once you like the flavor, move the jar/bag to the fridge. Cold slows fermentation dramatically and preserves crunch.

Sensory checkpoints (use these)

- Good signs: steady bubbling, brine turns a bit cloudy, aroma is pleasantly sour/garlicky.

- Not good: fuzzy mold (discard), slimy vegetables (discard), putrid/rotting smell (discard). A thin white film (kahm yeast) is usually harmless in jars—skim it, keep everything submerged, and consider switching to an airlock next time.

Serving ideas

- Chop and fold into a salad with olive oil + herbs.

- Slice onto sandwiches, grain bowls, or alongside roasted vegetables.

Scaling formula (use for any batch):

Brine salt (g) = water (g) × 0.02. Keep everything submerged and anaerobic.

Notes

Food safety: Use clean equipment and non-chlorinated water. Keep vegetables fully submerged to prevent mold. Temperature matters: warmer than ~26°C can soften cucumbers and push funky notes; cooler slows fermentation. Crunch control: trimming blossom ends helps; calcium chloride (0.25%) gives the most reliable snap without adding tannin flavors. If your kitchen is warm, ferment 2–4 days then refrigerate. If your brine tastes too salty, you can briefly rinse the pickles before serving (don’t dilute the ferment during fermentation).

Ingredients

Vegetables (example batch; scale as needed)

•500 g cucumbers (Kirby/Persian), scrubbed; ends trimmed

•250 g radishes, scrubbed; tops trimmed (reserve greens for sautéing)

•15 g fresh garlic (about 3 cloves), lightly smashed

•5 g fresh ginger, sliced (optional)

•2 g dill seed or 10 g fresh dill (optional)

•1–2 g black peppercorns (optional)

2% brine (by total weight)

•750 g cold, non-chlorinated water (filtered or rested overnight)

•15 g fine non-iodized salt (2% of 750 g water)

Optional anti-softening (pick ONE)

•2 g calcium chloride (0.25% of water weight) (optional, for extra crunch)

•OR 3–5 g dried grape leaves/black tea (tannins) (optional)

For packing

•1 qt / 1 L jar with airlock or loose lid + small jar weight (or a vacuum bag + sealer)