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Lacto-fermented Daikon Radish with Garlic
The daikon radish is ubiquitous in Asian cuisines. This deep root can get fairly long, unlike the common globe radishes most westerners are used to.
Daikon does contain the usual pungency of the red radish, although usually a bit milder, and when combined with garlic and a decent fermentation time, the naturally pickled daikon is full of fresh crunch and flavor.
Enough daikon radishes, washed and cut into quarters lengthwise, to fill a quart jar