How To Make Pickled Daikon Radish

Pickled Daikon Radish

Most of you who follow this blog are already aware that I have a weakness for all things fermented.  I have been known to pickle just about anything I can get my hands and I consider it a worthwhile challenge to keep one shelf in my fridge well-stocked with a variety of tasty pickled delicacies.  I am especially fond of pickled radish with iceberg radish being a particular favorite.  I have pickled french breakfast radish (though some of the lovely pink color is lost in translation or transformation), watermelon radish (oh darn - another color disappointment), and iceberg radish (can't go wrong with basic white).  

On rare occasion my latest pickled food adventure will fall into the category of mostly inedible to downright scary, but, for the most part the pickled food adventures turn out be a pleasant experience which often produce intriguing and unique flavor combinations heretofore unheard of.  I think that is part of the special appeal of fermentation.  I like the idea that there is always an element of magic and surprise involved in the process.  Even if I strictly follow a recipe, which I seldom do, the result will always vary from batch to batch.  In true artisanal fashion, each jar of pickle is completely unique and special in its own right.  

Sometimes, in the mad pursuit of more and more novel pickled alchemical magic, I unwittingly hit upon something that is simply brilliant.  Today I would like to introduce a tasty newcomer to my pickled food repertoire - simply brilliant pickled daikon. 

There is something about radish, and turnip for that matter, that is perfectly suited to fermentation. The sharp pungency of the radish or turnip, which is my main objection to them in the first place, is significantly tamed and even neutralized.  In fact the flavor of both vegetables is tremendously improved by the fermentation process.  The texture is improved as well.

I highly recommend that you give pickled daikon radish a try.  

Pickled Daikon Radish

3 large organic daikon radish

1 c. filtered water

1 T. sea salt

1/12 t. probiotic powder

Wash and peel daikon radish.  Cut into spears that will fit nicely into a wide-mouth quart-size Mason jar.  Pack and wedge the daikon spears into the jar as tightly as you possibly can as they do loosen and contract a little during fermentation.  

Prepare a brine by dissolving sea salt and probiotic starter in 1 cup of filtered water.

Pour enough brine into the jar to cover the daikon spears with 1-inch of liquid.  Place plastic wrap or wax paper over the jar and then screw the lid on tightly and place on the kitchen counter for about three days.  The pickle is ready to eat in three days and can be placed in the fridge.