What Is It??

Why, brined daikon for Chinese-Style Fermented Daikon Pickles, of course! The ziplock bag nested in the mouth of the quart jar is a great trick for keeping all pickling veggies submerged in brine.


  •   1 lb. daikon, peeled and cut into matchsticks
  •   4 slices ginger, peeled
  •   3-4 dried red chilies, broken into pieces
  •   2 cups water
  •   1 1/2 T. kosher salt

Layer daikon, ginger and chilies in a 1-quart jar. Mix water with salt and pour over daikon. Fill the jar to the top and place a freezer/ziplock bag into the mouth of the jar. Fill the bag with remaining brine and seal. Let the jar sit undisturbed for 3 days at room temperature. 

The pickles should be ready to eat in 72 hours. From this point on, store in fridge. Wonderful with plain rice and as a topping for burgers of all sorts.


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