What is a Daikon Radish?
The daikon radish (also known as white radish or mooli) is eaten in oriental cuisine as a digestive aid and also valued for its diuretic, decongestant, and anticarcinogenic properties.
Makes 1 quart
2 wide-mouth quart-size mason jars
2 pint-size mason jars
2 regular size lids
3 pounds daikon radish, peeled and grated
2 tablespoons sea salt
- Combine the grated radishes and sea salt in a large mixing bowl.
- Cover and let sit for 20 minutes to release the juices.
- Pack the mixture into wide-mouth quart-size canning jars.
- Using a spoon, press down until the juices come to the top and cover the radishes. The top of the radishes should be at least one inch below the top of the jar.
- Once the radishes are packed, fill the pint-size jars with water and seal them. Use these as weights to push gas bubbles out of the fermenting pickled radishes (Insert the smaller jars of water in the open jars of radishes. Push down on the weights once a day and watch the trapped gas bubble to the surface).
- Depending on the time of year and the climate, the pickled radishes will take between three days to several weeks to ferment.
- When bubbles are no longer releasing, the fermentation process is complete.
- After fermentation at room temperature, store in refrigerator.
For more homemade fermenting ideas and recipes, check out my list of non dairy probiotics.