Fermented Pickled Daikon
Daikon is a sturdy root that handles the fermenting process better than most vegetables. By controlling the salt ratio, you allow the daikon to soften just enough to absorb seasonings while staying firm enough to provide a clean, sharp finish to any meal.
Watch the salt-to-water ratio closely.
If you don't use enough salt, the daikon will rot instead of ferment. Keep everything submerged to avoid mold growth.
- glass fermentation jar with a tight lid
- glass weight or a small ceramic plate
- sharp chef's knife
What goes in.
- 2 lbsdaikon radish, scrubbed and peeled
- 2 tbspsea salt, non-iodized
- 1 tbsppeeled ginger, sliced into rounds
- 2dried chili pods
Drawing out the water
Massaging the salt into the sliced daikon and letting it sit for an hour allows the vegetable to release its own liquid, which serves as the base of your brine.
The method.
Prep the radish
Cut the daikon into uniform 1/4-inch sticks or rounds. Uniformity is key so that every piece ferments at the same speed.
Salt and rest
Place the daikon in a large bowl and toss with the salt. Let it sit for 60 minutes. You will see a pool of liquid collect at the bottom.
Pack the jar
Pack the daikon into a clean glass jar, layering in the ginger and chili pods. Pour the liquid from the bowl over the radish.
Submerge
Place a glass weight on top to keep the daikon pushed below the surface of the brine. If the liquid doesn't cover the vegetables, add a small splash of water mixed with a pinch of salt.
Ferment
Seal the jar and keep it in a cool, dark corner of your kitchen. Open the lid once a day for the first three days to release pressure, then leave it undisturbed for 5 to 7 days.
When it doesn't go to plan.
Always use non-iodized sea salt; iodine can inhibit the growth of the beneficial bacteria you want.
If the brine becomes cloudy, that is a sign the fermentation is working correctly.
Taste a piece on the fifth day; if it is not sour enough, let it go another two days at room temperature.
The ones that keep coming up.
How do I know if it has gone bad?
If you see fuzzy mold or if the smell is putrid rather than pleasantly sour and acidic, discard the batch immediately.
Does it need to be refrigerated?
Once it reaches your preferred level of sourness, move the jar to the refrigerator. This slows down the fermentation process, keeping the daikon stable for months.
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