This pickled daikon radish recipe utilizes a fast fermentation process to produce crunchy lacto-fermented, pickled veggies in 1-3 days, depending on your taste preferences. It uses daikon radishes, watermelon radishes (or other colorful root veggies), ginger, and turmeric to create a spicy, tangy, sweet, and sour ferment that's great served by itself or as a side accompanying other Asian-style dishes.
Rinse, but don't peel radishes. There are good strains of Lactobacilli on the skin surface that you want to cultivate in the fermentation process.
Rough chop daikon radishes, then dice into matchstick style slices. Slice watermelon radishes (or other colorful root veggies) into thin rounds. If the rounds are bite-sized, leave as-is. If they're larger than a nickel, quarter them. The variations in shape and color add visual interest to the final ferment. Transfer all cut roots into a large bowl. Add salt, then let sit at room temperature for about 1 hour, stirring every 15 minutes or so. This draws water out of the roots to help make the final ferment crunchy.
Drain root veggies through a colander to remove the salt water. Do NOT rinse. Then place roots back in bowl.
Add the living vinegar/brine, sugar, turmeric, and ginger. Stir all ingredients until evenly mixed and sugar is dissolved.
Transfer mix to a German fermentation crock or other specialized fermentation container. Let stand at room temperature for anywhere from 1-3 days (we left ours for 3 days). Stir with sterilized utensil 1-2 times daily IF the ingredients aren't pressed below the water level in the fermentation container. If ingredients are below the level of the brine, stirring is unnecessary. Taste each time you stir (or daily) so you can see how the flavor and texture develop.
Be warned that all plants in the Brassica family (which includes radishes) release a sulfur smell as they ferment! This doesn't mean the ferment is going bad, it means it's going well! Like a stinky cheese, the taste of your stinky ferment won't taste at all like its smell.
When the taste is to your liking, transfer to sealed jars and store in fridge. Be sure to press ferment fully into jars and fill with leftover liquid so that fermented veggies are submerged in liquid brine inside the jars. Eat immediately or store in fridge for 6+ months.
Pickled daikon radish with ginger & turmeric https://www.tyrantfarms.com/how-to-make-pickled-daikon-radishes-lacto-fermented/