Lacto-fermented Daikon Radish with Garlic


The daikon radish is ubiquitous in some Asian cuisines. This deep root can get fairly long, unlike the common globe radishes most westerners are used to.

It does contain the usual pungency of the 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
  • 4 garlic cloves, peeled
  • 2 tablespoons sea salt
  • Water as needed


  1. Prepare daikon radishes by removing the tops, washing, and cutting lengthwise into long pickles.
  2. Add garlic cloves to the bottom of a quart jar. Place daikon on top of the garlic, going upwards, lengthwise.
  3. Combine salt with 2 cups of water and pour over radishes, leaving 1-1/2 inches of headspace.
  4. Cover tightly with lid and place at a cool room temperature to ferment for 1 to 2 weeks.
  5. Move to cold storage.


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