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Daikon Radish, Beets, Carrots

January 21, 2020

It’s spring, the time of rejuvenation and resolutions. I’m slowly rallying myself to restart various food related hobbies. Yogurt, cold brew, sauerkraut… spring pickles! Hopefully it’s not jinxing things to share the recipes before I see how they turn out.

Left to right: beet/carrot, diakon, daikon/beet

Tip: For spices, buy some re-usable tea bags. Cotton, nylon, whatever. This keeps your spices from floating to the top and getting moldy. Also much nicer when you fish out a pickle to chomp on. Remove the spice pack when you like the flavor balance.

Spicy Daikon

  • Daikon radish, enough to fill a 1 quart jar. 3/16″ slices
  • 2 cloves garlic
  • 2 T mustard seed
  • 6 cloves
  • 2 packets crushed red pepper from the last pizza you ordered
  • 1/2 t fennel seed
  • A couple slices of beet for color.

2.3% salinity. 858g water + vedge, 20g seasalt.

After jarring everything up I got worried that the lactobacilli wouldn’t have enough sugar to work with in this higher salt solution with low-carb daikon. So I splashed in a teaspoon or so of sugary pomegranite italian soda. I seriously doubt any of that flavor will come through, I just did it for the cane sugar.

Spicy Daikon and Beets

  • 1/2 daikon, red 1/2 beets to fill a quart jar
  • 2 cloves garlic
  • 2 T mustard seed
  • 12 cloves
  • 1 packet crushed red pepper from the last pizza you ordered

Started 1/20 1.7 saline. 838g water + vedge, 15g sea salt

Beets and Carrots

  • 1/2 red beets, 1/2 carrot to fill a quart jar

1% saline. 1038g water + vedge, 10g sea salt.

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