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.
.jpg)
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
Sun. Scape. Ing Your Day
It looks so good! I'm pretty sure your son will enjoy having some freshly made pickled radishes. ❤️