I needed to make something fermented or pickled this week so I purchased two "Daikon" radishes and some organic carrots. My son is coming to New York for Thanksgiving and it has become one of his favorites. Of course, I must spoil him a little as I only get to see him every 4-5 years.
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Pickled & Fermented Daikon Radish
1 pound fresh daikon
1 cup rice vinegar
1 cup spring water
1 cup white sugar
1 teaspoon of sea salt
1/4 teaspoon of red chili pepper flakes
sliced ginger
peppercorns
- 1- Wash, peel, slice thinly the radish and the carrots for fermenting.
- 2- Sprinkle the veggies with sea salt and let rest until they start to become limp.
- 3 - Rinse the veggies when ready with cold water to remove the salt.
- 4 - In a kettle bring the water to a boil and add the sugar, stirring to dissolve. Then add the vinegar and allow it to cool.
- 5 - Put the radish and carrot slices into a glass jar. Add a few peppercorns and some ginger slices if desired. Pour the brine covering all the veggies and place a weight on top to keep them submerged. Keep them on the counter for a few days opening the lid to allow the gases to escape. When it reaches the desired ferment, put it into smaller jars and keep refrigerated.
I made a few larger cubes of radish and used the same brine. I let it sit on the counter overnight and then put the jar in the refrigerator. These pickled radish will stay good for 2 weeks. The fermented mix will last quite some time.
I hope my son enjoys having some freshly made pickled radishes when he is home.
Until next time, this is Sunscape
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