Notes and Observations
- Timeline: By day 25, the daikon is almost black.
- Flavor Profile:
- The taste is too strong after a month; the bitter, spicy character of the daikon comes through intensely.
- While overpowering on its own, it is potentially interesting as an accent ingredient—for example, blended into miso or shoyu.
- Texture and Acidity: The pieces need to be aged longer, but they require a bit more acidity.
Future Adjustments
- Extend the aging time to see if the harshness mellows.
- Adjust the formulation to introduce more acidity to balance the bitter spice of the daikon.
- Experiment with blending the current batch into savory bases like miso or shoyu.
