Fermenting Daikon is fairly easy, however, finding it is the true trick. I found my Daikon at a local Asian market. Look for a firm, white (potato-like) long vegetable. You want something fairly easy to peel- so look for ones that are less curvy and twisted. I like mine with carrots so i often try to find good organic carrots to pair with it as it seems to be a very cohesive dish together. The recipe is fairly easy and does not take a lot of time to create. And, if you get a large enough Daikon, you can make quite a large batch that will last you awhile.
1 Large Daikon (1/2 pound at least for this recipe)- cubed
1/2 lbs Carrot (i purchased this bag since my store was low on carrots)
1C Warm Water
2 Tbsp Sugar
2 Tsp Salt
1/4C Distilled Vinegar
- Mix Water, Sugar, Salt and Vinegar until sugar and salt dissolves.
- Place the carrots and daikon in a large metal bowl. Pour liquid mixture on top of vegetable mixture, stirring well to combine.
- Allow mixture to settle for about an hour. Store in fridge for up to a week.
Note: If you decide to go the mason jar route, as i did, sterilize them beforehand. As long as there is a good seal, and the jars are sterilized, you can keep the mixture fresh for months.