Another easy and fantastic recipe from the Ancient Art of Fermentation workshop I went to. This pickled Japanese radish can be added to salads and sushi or as an accompaniment to meals (and just by itself because it’s so frigging delicious).
4 cups of daikon (white Japanese radish), sliced into thin rounds or rectangles
5 or 6 matchstick sized pieces of fresh lemon rind
2 teaspoons of organic sea salt or kosher salt (don’t spare on this, it helps fermentation)
Probiotic fermented drink (I use Grainfields)
Clean and steralised jars if keeping for more than a few days
1. Place daikon and lemon rind in a vegetable press.
2. Stir in 2 teaspoons of salt and mix thoroughly.
3. Screw down the vegetable press disc as low as it can go and as tightly as possible.
4. Leave the daikon in the vegetable press for at least 2 hours. It is ready when the liquid from the vegetable rises and stays level for a while (and can’t rise anymore).
6. Unscrew the disc to relieve the pressure and stir the vegetable liquid through the daikon pieces.
7. If you want to keep your daikon for more than a few days, wash some jars thoroughly in hot soapy water and sterilise them. Remove the lemon rind at this point too.
8. Place the daikon into the container or jars, leaving roughly a 1cm space at the top for ‘breathing room’.
9. Add enough probiotic drink to bring the liquid levels up to the top of the jar.
10. Eat now or screw lids tightly onto the jars and place in the fridge. Label your jars with a sticker to help keep track of time. The daikon will continue to ferment/pickle and will keep for a month or so. You can open the jars at any time and their taste will change depending on how long you’ve left them.
SOURCE: Angie Bertacco