White Daikon Radish

White daikon radish

Daikon radish.

Ingredients Metric US
daikon 1 kg 2.2 lb
salt 2.5% 25 g 4 tsp
scallions 5 stalks 5 stalks
garlic 5 cloves 5 cloves
fresh ginger, peeled and diced 1 slice 1 slice
ground hot pepper 1 tsp
  1. Rinse daikon off to get rid of dirt but don't scrub the outside or peel the skin. There are microorganisms living on the outside of the beets that will start the fermentation process.
  2. Slice radishes into thin strips or dice finely. Cut scallions into rounds. Mince garlic.
  3. Mix all ingredients with salt.
  4. Pack. Place a weight on top.
  5. Ferment, preferably around 68° F (20° C), for 7 days.

NOTE After 3 days radishes taste great and may be packed and refrigerated.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages