Lacto - Fermented Daikon Radish
Lacto-fermentation is the easiest of fermentation styles. Add veggies, water and salt, let sit in a warm dark place for 2-4 weeks and voila!
2-3 organic daikon radish
1 tablespoon himalayan or sea salt
1 head of garlic
quart or half gallon ball glass jar
lid for jar
peel and cut daikon radishes into desirable pieces (I cut mine into thin round slices this time)
peel and slightly crush the cloves of garlic (I added 1 whole head of garlic for my half gallon ball glass jar)
place daikon and garlic into the jar
add 1 tablespoon of salt and top off with filtered water leaving about 1 inch of room at the top of the jar
cover with lid, screw on tightly and store in a warm dark location
label jar to open 2-4 weeks from preparation date
when your ready to open be sure to open the jar over-or-in the sink just in case it bubbles over from all the built up pressure!
Add to salads, eat by themselves! Be creative and enjoy!