This pickled daikon radish recipe uses a fast fermentation process to turn radishes and other root veggies into a fresh, crunchy probiotic superfood.
Want to learn more about the process (science and “art”) of fermentation so you can ferment anything? Read this article all the way through! Prefer to skip straight to the pickled daikon radish recipe? Scroll on down to the recipe section.
Last weekend, The Tyrant and I cleared out one of our side beds that was full of ‘Miyashige’ daikon radishes, ‘Tokyo Market’ turnips, Napa cabbages, and other cool weather crops we planted last fall. Our aim was to make room to plant a final round of cool weather crops before we plant our summer crops.
Between us and our ducks, we eat LOTS of veggies. Nevertheless, we recognize that the 50+ pounds of root veggies and cabbage we just harvested isn’t something we’re going to be able to eat over the next few weeks.
What to do?
The garden bed we harvested to make this pickled daikon radish recipe.
