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.
Ingredients:
Enough daikon radishes, washed and cut into quarters lengthwise, to fill a quart jar Enough daikon radishes, washed and cut into quarters lengthwise, to fill a quart jar Enough daikon radishes, washed and cut into quarters lengthwise, to fill a quart jar
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.
