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Fermentation of Daikon Radish  RSS feed

 
Tim Flood
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Today, I harvested a bunch of daikon radish. I want to ferment them. I've looked on the web, and I find a bunch of recipes for pickled radish that include vinegar, but I don't think that's what I'm looking for.

I'm looking for something in the style of sandor katz.

Can anybody provide me with a simple recipe for fermenting daikon radish?

Do I need some kind of special starter?

Thanks.
 
John Saltveit
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I have fermented daikon radish. It's easy. There's no particular recipe. Put it under water and let the lactobacillus bacteria multiply and preserve them. Add a touch of salt at the beginiing. I almost always have mixed vegetable ferments, so I would probably put other cabbage family vegetables in it probably. Just make sure it's covered with a plate or something to keep it under the water.
JohN S
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Rebecca Norman
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I agree with John above.

There's a wonderful forum about fermentation, including lots of pickles, and I'm sure it's got fermented radish pickles.

http://www.wildfermentation.com/

The book Wild Fermentation by Sandor Katz, or his more encylopedic The Art of Fermentation, are both great resources if you want to start fermenting anything. Wild Fermentation is a great inspiration, and may remove your fear of the unknown.
 
Joellen Anderson
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We do our radish pickles Indian style, in oil with lots of spices and salt! Look up "radish achar recipes". Yum!
 
John Elliott
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The absolute BEST way to pickle any radish:



The hardest part is waiting for it to ferment!
 
Jan White
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The recipe posted above looks awesome - Maangchi is always a good bet - and she's got other radish recipes too. I make her kimchi and her gochujang soup all the time.
 
John Master
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i grow daikon and pickle them, its one of the home grown things I can make easily here, I shred then put in a jar under water and add about a tbsp. of salt per qt and let them sit for a week or two. very easy and tastes good. Learned not to let the radishes get too mature or they get woody and the flavor is not as good.
 
r ranson
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For a wild ferment, ala Katz, you won't need a starter for fermenting daikon.

At it's most simple:

  • Chop Daikon
  • Layer with salt (at least 2Tbs per pound, plus one for the pot)
  • Weigh down
  • If after 12 hours, the moisture doesn't cover the veg, add water so that the veg are covered. If on city water, boil and cool the water first.
  • Taste after a few days, and every few days after that. When yummy, put in jar in the fridge.


  • You can add other veg like garlic or chili peppers.

    These pickled daikon I made a while back, turned out amazing

    Simple kimchi is easy to make. You can make it with other ingredients, or just radish.

    I second the recommendation for Katz's book Wild Fermentation. Your local library should have it, if not they SHOULD have it and feel free to tell them I said so.
     
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