Fermented Spicy Daikon Radish Spears — 26 Comments

    • I would agree. I haven’t used Kohlrabi much in my own kitchen, but this process should lend itself nicely I would think. I’ll play around a little with fermenting with kohlrabi and see what I learn. If you try it, please let us know how it turns out!

  1. Thanks! The reason I was confused was because in some of your recipes you wrote out “Tbsp.” not “T” .Well, I got it going.

    One of my favorite ferments is spicy carrots. 1 lb. sliced carrots, a few sliced cloves of garlic,2 sliced small Serrano peppers in a 3.6 % brine(2 TBS./Quart water) for 10 days or so on the counter, then into the fridge.

  2. Thanks culturetibs for letting me know about the discrepancy. I’ll try to standardize my notation. Thanks too for the tip on the carrots. I’ll give that a shot for sure.

  3. Could miso replace the salt in the recipe? Also, I have a fermenting crock but not sure of the process of jarring up the fruits of my labor. Do I need to sterilize the jars first and how is the longevity of the final product affected by transferring into a receptacle not used in the fermenting process? Thanks!!

    • I’ve never tried to replace salt with miso so can’t tell, but please let me know how it goes if you try it. Regarding your jars, sterile is best, but a good washing with soap and water should be more than sufficient. No problem with transferring your ferment to a new container. Generally refrigerate them once you have finished the fermentation and jarred them up. Good luck!

  4. Before I found your recipe and website, I made “deconstructed kimchi” in a quart mason jar a week ago using Daikon spears, apples, and the other usually kimchi ingredients, except that I skipped the fish sauce and the pepper, but I did add some red pepper flakes. I found short daikon that was only about 5″ long and about 1′ wide, and I left the daikon intact, so more like whole pickles vs pickle spears. So I guess that I should have sliced them into spears. Given my faux pas, any idea how long that I should let them ferment?

    • Well, I was wrong. I made these at the same time that I made fermented pickles, which I did using whole Persian dukes vs spears, so I was confusing it with that. I did in fact cut the daikon into spears, so I’ll let it ferment for 4 weeks like your recipe suggests. Sorry for the mix-up.

      • I still have some prized spears in a fermentation storage mini fridge I have. They’ve been there well over a year and they are sooooooo sour and delicious. In some ways, perhaps the longer the better, but you’ll just have to trust your own taste buds and time it accordingly! Enjoy!

        • Yes, thanks Ted, but that’s a fridge, right? I understand that ferments can last up t a year in the fridge. But my question was really about fermentation time — you let the Daikon ferment at room temp for 4 weeks initially, right, before you moved it to a fridge, right?

  5. Trying the Daikon Spears for the first time. I also started a simple batch of carrot spears w/garlic cloves. I noticed something that begs a question: The carrot spears began fermenting almost immediately (I could see the vapor lock rise). The Daikon has been sitting for 4 days now and the vapor lock has not moved. Should I be concerned that maybe the Daikon brew is off somehow? Or is 4 weeks the time it takes for that particular vegetable?

    • I wouldn’t worry about it. I’m not certain what kind of “vapor lock” you are using, but the spears should ferment just fine. Not sure why such quick activity began with the carrots, but I believe carrots have more natural sugars in them which might jumpstart the ferment.

  6. I just whipped up a batch of this. My wife returned from the Korean shop with several bunches of garlic shoots as well, so I added one bunch to the mix. I’ll let you know how it turns out. And if you’re interested in a good recipe for Korean-style garlic shoots, let me know. Cheers!

  7. Hi! I’d like to try this in my normal 2L (2 quart) jar, so how many times this recipe would I need? I know it’s an estmate. Thanks!

  8. for metric-country people out there:

    A US cup is about 236ml; a US tablespoon is just under 15ml.

    Depending on the particle size of the salt and heapingness of the tablespoon that’s somewhere between a 4% and 8% solution (between 40 and 80 grams per litre)

    Can you clarify what kind of salt you’re using?

  9. This is my first time fermenting something (technically I had an earlier attempt, but I was winging it). Hopefully this turns out well.

  10. Instead of doing 1 large batch, could I make this to ferment in 3 pint jars? Would it go quicker being a smaller batch size? I just started playing with ferments a year ago and so far love the results. I look forward to giving these a try.

  11. To my surprise, after a full week, my attempt at this recipe has produced exactly two bubbles when the container is tapped over several days, It does have a Pickle Pipe airlock. On day 8. I tasted the daikon and, while pleasantly softened and sweeter than raw, there is no hint of sour.

    I made the recipe as written, except for doubling all ingrediants, measured the salt by weight, and the daikon was no more scrubbed than in the photo in Step 1 of this recipe appears. I am concerned about the apparent lack of carbon dioxide bubbles hiding in among the spears and wonder if any fermentation is taking place. Any comments would be appreciated.

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