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Daikon Radish Pickles

April 30, 2017

Fdaikon-pickleinally sharing some of my pickle adventures in detail so others can try things out.

  • 1 cup daikon radish sticks
  • 1 cup carrot sticks
  • 6 cloves garlic
  • 1/2 tsp cumin
  • 1 tsp peppercorns
  • sea salt
  • spring water

Peel the radish and carrots then cut into sticks. Put about 6 cloves of garlic into the bottom of a clean 1 qt canning jar and pack it full of daikon and carrot. You want about 3/4 daikon and 1/4 carrot. Pack it up to about 2″ from the top.

Put the cumin and peppercorns in a re-usable tea bag, tie it tight, and put it on top of the carrot/daikon.

We want a 4% salt solution. This is really easy using metric measures…

Fill the jar to the brim with spring water. Pour the water out into a measuring cup that has milliliter markings. Divide the milliliters 100 and multiply by 4… that’s how many grams of salt you need.

Add the sea salt to the water and mix vigorously. Pour it into your jar, stopping about 1 1/2 inches from the top.

PickleCupStick one of these pickling cups in the top. I like them much better than glass weights b/c they are also a reservoir for brine that spills over due to fermentation bubbling. They also do a much better job of keeping the veg below the surface. Add a bit more liquid until the top of the brine is slightly higher than the bottom of the cup. Screw on an airlock lid.

Put the jar in a cool place out of direct sunlight. It’s a good idea to set it in a bowl for the first week in case of overflow or sputtering. Check it every day for the first week to make sure the vegetables are completely covered with brine. Bubbling pushes brine up into the cup so just open it up and pour the brine back in. After the first week you can just check every few days.

Give it a couple weeks and start tasting! When it reaches the level of sourness, acidity, and crunch that you like put a regular lid on the jar and tuck it in the fridge.

Airlock lids I’ve used…

  • FermentEm – Works great! Not suitable for sauerkraut b/c kraut will spill over.
  • Pickle Pipe – Works well. Requires mason jar rings and these will rust from pickle brine contact.
  • “Twin Bubble” airlocks – Not a big fan. PITA to fill it and monitor water level. However, best for sauerkraut b/c the waterless locks spit and sputter with kraut. When I need more I’ll buy lids with this type of lock, easy to fill and mechanically simple.

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