The Daikon Radish is a cruciferous vegetable, often recommended for their hormone balancing effect and high nutritional value. It's high in fibre and nutrients including magnesium, potassium, calcium, copper and an excellent source of folate and Vitamin C (even higher after fermentation). It is also rich in protective plant compounds, ferulic acid and quercetin. I put a few slices of beetroot in to make it pink and more pleasing to the eye.
- 1 daikon radish
- 2-4 slices of beetroot (to colour the radishes pink)
- 1 tbs salt per litre (for a 2 litre jar, add 2 tbs salt)
- 1 tbs caraway seeds
- filtered water (chlorinated water will kill the probiotic bacteria)
- Wash the radish and cut it like you would cut a potato to make chips (or however you prefer)
- Put a couple of slices of beetroot in the bottom of the jar
- Fill the jar with the radishes
- Add the salt, caraway seeds and fill up with water
- Put the lid on and shake to mix it properly
- Add a couple of beetroot slices on the very top and push it all down (or a big red cabbage leaf), make sure it's all covered with water. Leave a little space on top, 2,5cm or so.
- Leave to stand for about a week or longer. You can taste it and when it's fermented enough to your liking, put the jar in the fridge to slow down the fermentation. Enjoy!