Lacto-Fermented Daikon

Background

Testing a standard lacto-fermentation on daikon radish cut into small pieces to evaluate the flavor profile and pungency compared to traditional pickled daikon.

Process

Ingredients

• 455 g daikon radish, cut into small pieces
• 345 g water
• 24 g salt (calculated at 3% of the total weight of daikon and water, which is 800 g)

Method

1. Prep the daikon by cutting it into small, uniform pieces.
2. Combine the daikon and water to determine the total weight (800 g).
3. Dissolve the salt into the mixture to establish a 3% brine relative to the total weight.
4. Seal in a fermentation vessel and allow to ferment at room temperature.

Notes and Observations

• Tasting Notes: The result is pleasant, but traditional pickled daikon is still preferred. This lacto-fermentation method seems to bring out a much stronger pungency, specifically highlighting a bitter spiciness from the radish.