Cultured Daikon Radish
I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb my whole house version of sauerkraut. It has much of the favorable flavor of the German favorite without the wait. Whether you take it alongside sausage and hot mustard or a field roast dog, it’s a win.
Originally I did this in a 68oz jar but as I only have a quart left this recipe will be for 1 quart.
Ingredients
- 6-8 ″ daikon radish
- 1 Tbsp kosher or pink salt
- Non-chlorinated water
Instructions
- Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
- Grate or shred your daikon radish in a food processor until you have about 4 cups. Leave about 1-2″ room at the top.
- Pack into sanitized jar, add salt and fill with non-chlorinated water.
- Set fermenting weight on top and pour a little avocado oil around the edge to seal out bacteria. You’ll want an inch of room to spare. Seal the jar and leave for 4-7 days before opening, or longer. I left mine for two weeks.