Daikon is a mild relative of the radish, a long white root that draws up bountiful nutrition from the soft earth in which it prefers to grow. It is often shredded and served raw as an accompaniment to Japanese cuisine. Here, we add a layer of probiotic flavor, a tartness and a mild funk, and jazz up the earthiness with a bit of lime zest and cilantro. Fermented daikon is magic on pho, and is an adaptable condiment for a variety of dinner foods.
Prepare the ingredients. Grate the daikon, chop the cilantro finely, and zest the lime.
Combine the daikon, cilantro, and lime zest in a large bowl; toss to combine.
Pack the mixture firmly into a wide mouth quart mason jar.
Prepare the brine. Measure the salt into another large mason jar. Warm 1/4 cup of the water, and pour over the salt, stirring to dissolve. Add the remainder of the water, cold, so that the resulting mixture is cool and all the salt dissolved.
Pour this brine over the vegetables, so that it covers the grated daikon mixture by at least half an inch. If necessary, you can make more brine of the same strength to pour over the top.
Set a weight over the vegetables to keep them submerged, or use a jar-top fermenter, such as the KrautSource, which presses the vegetables beneath the brine.
Let the vegetables ferment at room temperature for 7-14 days. The longer the ferment progresses, the sourer it will become; begin tasting on day 5 to monitor the development of flavors.
When the ferment has reached a flavor to your liking, remove the airlock and store in the refrigerator, where it will keep for 3-6 months.
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