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Fermented Spicy Daikon Radish Spears — 13 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?
    Thanks!

    • 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?

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