Baby Daikon Radish Ferment

I have a friend who absolutely adores my radish ferments.  She can sit down and eat a whole jar at a time.  So when I can get my hands on some radishes, I’m always sure to bring her a jar.  As my motto states (Fermentation does all the farting for you!), you might be able to imagine the smell associated with fermenting radishes, but then again, maybe not.  She loves to open the jar around people who have never experienced fermented foods.  The nasty-dirty diaper-gag-reflex scent quickly empties the room!  Once the air clears and with some gentle coaxing, she is often very successful in getting her friends to test one out and believe it or not, they really enjoy the flavor.

Fermenting vegetables is an ancient food preservation that will push out the bad bacteria in the gut, thus producing a healthy gut flora.  Ferments provide healing for the gut, build the immune system and help the body digest food. Daikon radishes seem to have a more mild flavor than most other radishes, therefore they make a wonderful ferment. They can be eaten as a snack or a side dish.

Ferments can be eaten by most anyone. The earlier you introduce fermented foods to your children, the more likely they will be to eat them on a regular basis.  This will help to promote health and healing in their bodies.

If you are looking for a simple ferment to start, it can’t get any more simple than radishes. Someone shared these baby daikon radishes with me that were soft and about to turn.  I couldn’t resist another ferment!

Baby Daikon Radish Ferment

1 Quart jar
Filtered/Spring Water
Baby Daikon Radishes (or large ones sliced), Organic is always best
Fresh herbs (optional)
1 1/4 tbsp Himalayan Salt

Clean radishes.  Slice off ends and place in a quart jar.  If using herbs, layer with radishes. Cover with water.  Pour in salt. Make sure the brine tastes like the ocean. Cover loosely. Be sure to keep the radishes below the brine, otherwise mold forms and the ferment has to be tossed. I have tiny glass jars I push into the radishes to keep them down.  Some people use a slice of onion, carrot slices criss crossed on top, or just pack the radishes in very tightly.  I try to refrain from using plastic. The combination of brine and plastic doesn’t sit well with me. Plastic has harmful chemicals in it that can have harmful effects on your body, so glass is always a better choice. 

Allow the ferment to sit on the counter from 3 days to a week and a half, depending on your taste preferences and the temperature in your house.  The warmer it is, the faster the radishes will ferment.  Taste after a few days.  If they are still salty, allow to sit for a few more days.

AVOID TABLE SALT AT ALL COSTS.  It is not good for consumption in any form.  If you have some, use it for cleaning or throw it out.  Do not eat it.

If you would like to read more on my thoughts regarding fermented foods, please read my previous blog about Sauerkraut:



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