Seaweed & Miso Pickled Radish


10 mins (prep) 2-3 hours (cooling)

Serves 10 people (as a side dish)



250ml cider vinegar
75g caster sugar
50ml water
150g radishes, thinly sliced
1/2 fennel bulb, thinly sliced
50g samphire
1 tbsp capers
1 tsp Peppery Umami Sea Salt
1 tsp white miso paste



  • Thinly slice the radish and fennel. 
  • Warm vinegar, sugar and water over a medium heat in a pan, until sugar dissolves. Once the pickling liquor reaches a simmer then remove from the heat. 
  • Add in the miso and stir until dissolved, then add the Peppery Umami salt. 
  • Place the fennel, radish, capers and samphire into a sterilised Kilner jar and pour in the pickling liquor. Leave for 2-3 hours to cool with the lid closed but not sealed. When cool, close the jar fully to seal. Consume within 2-3 weeks. 

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