Pickled Daikon
recipe courtesy of Scott Gryzbek, Zukay Live Foods
2 lb. fresh Daikon root
2 tbsp sea salt
1 tsp freshly ground coriander
1 tsp freshly ground allspice
½ tsp freshly ground pepper
Fresh, non-chlorinated water
EQUIPMENT:
Mandolin Knife
Wood or metal bowl
Potato Masher
Quart Mason/Ball Jar
Using sharp knife, or, preferably, mandolin cutter, slice daikon into ¼ – 1/8” thin slices. Julienne slices about ½” wide. Place pieces into a wooden or metal bowl, and add salt and spices.
Mix everything around in the bowl. Once everything is mixed, mash with a potato masher until juices start to flow from daikon, and daikon becomes slightly transparent. Put all daikon into a quart-sized mason jar, and push down with fingers or mallet until juice covers daikon mixture. If there is not enough juice, add water until everything is covered. Cover tightly, and place in a warm area in the kitchen for 2-4 days. Product is ready when significant bubbling occurs. You can ferment for longer for a more tart flavor.
For less salt usage: Replace 1 tbsp salt with 2 tbsp raw whey
