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New York, USA

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Lacto - Fermented Daikon Radish

September 25, 2018

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 

filtered water

1 tablespoon himalayan or sea salt 

1 head of garlic 



quart or half gallon ball glass jar 

lid for jar 

vegetable peeler 



  1. peel and cut daikon radishes into desirable pieces (I cut mine into thin round slices this time)

  2. peel and slightly crush the cloves of garlic (I added 1 whole head of garlic for my half gallon ball glass jar)

  3. place daikon and garlic into the jar

  4. add 1 tablespoon of salt and top off with filtered water leaving about 1 inch of room at the top of the jar 

  5. cover with lid, screw on tightly and store in a warm dark location

  6. 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!




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