Daikon Radish Pickles (recipe from Revolutionary Home Economics)
1 big daikon radish (enough to fill a quart jar) -- scrubbed, peeled and cut into rounds
1 clove garlic -- peeled
a few peppercorns
2 tablespoons sea salt or any salt that is NOT iodized (iodized salt will kill the L. Bacillus bacteria and interfer with the fermentation process)
1 quart filtered water
Fill a very clean quart-sized canning jar with your sliced daikon (can be in rounds, quarters, or matchsticks about 1/4" to 1/3" thick).
Add a clove of garlic if you like garlic (flavor is assertive so skip it if you dont like garlic).
Mix salt and water together in a separate container and pour it into the jar over the daikon slices, leaving a little breathing space at the top (about 1/4 of an inch).
Close the jar tight, and put it in a cool, dark cabinet. The flavor changes over time, so try opening different jars at different times to see what stage of fermentation you prefer. The earliest you should try it would be 3 or 4 days after bottling...I waited a week.
When you open it there might be some fizzing, which is normal. The pickles should be crunchy (but not raw, definitely transformed) and pleasantly garlic flavored.
If they are too salty for your taste you can rinse off the brine before you eat them. Keep the jars in the fridge to extend the life of your pickles.
1 clove garlic -- peeled
a few peppercorns
2 tablespoons sea salt or any salt that is NOT iodized (iodized salt will kill the L. Bacillus bacteria and interfer with the fermentation process)
1 quart filtered water
Fill a very clean quart-sized canning jar with your sliced daikon (can be in rounds, quarters, or matchsticks about 1/4" to 1/3" thick).
Add a clove of garlic if you like garlic (flavor is assertive so skip it if you dont like garlic).
Mix salt and water together in a separate container and pour it into the jar over the daikon slices, leaving a little breathing space at the top (about 1/4 of an inch).
Close the jar tight, and put it in a cool, dark cabinet. The flavor changes over time, so try opening different jars at different times to see what stage of fermentation you prefer. The earliest you should try it would be 3 or 4 days after bottling...I waited a week.
When you open it there might be some fizzing, which is normal. The pickles should be crunchy (but not raw, definitely transformed) and pleasantly garlic flavored.
If they are too salty for your taste you can rinse off the brine before you eat them. Keep the jars in the fridge to extend the life of your pickles.
