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
- 4 garlic cloves, peeled
- 2 Tbsp. sea salt
- Water as needed
- Prepare daikon radishes by removing the tops, washing, and cutting lengthwise into long pickles.
- Add garlic cloves to the bottom of a quart jar. Place daikon vertically on top of the garlic.
- Dissolve salt in 2 cups of water and pour over radishes, leaving 1 1/2 inches of headspace.
- If necessary, weigh the radishes down under the brine to keep them submerged.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.