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Spicy Fermented Daikon Radish Threads — 2 Comments

    • Hi Odile. Like some chefs will reduce a sauce to further concentrate flavor, by partially drying the daikon, I’m giving the daikon a chance to absorb more flavor through the fermentation. I’m sure you’d do just fine without partially drying it and you’re right, you’d end up with extra fermented radish water. Either way, I’m sure you’ll enjoy. Thanks for writing.

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