Eating for Your Genes: Turmeric-Pickled Daikon
Servings
30
Cook Time Passive Time
20Minutes 4-5Days for fermenting
Servings
30
Cook Time Passive Time
20Minutes 4-5Days for fermenting
Ingredients
Instructions
  1. Bring 1 cup of water to a simmer and add the salt, sugar and turmeric. Stir to dissolve the salt and sugar.
  2. Meanwhile, grate the radishes and pack into a glass food jar, leaving about 2-3 inches of space at the top.
  3. Add the remaining cup of water and the vinegar to the brine and let cool. Pour gently over the radishes making sure they are completely covered. Place a small glass container or cleaned cabbage leaf if you need to, to keep the radish completely submerged.
  4. Seal and keep in a dark room-temperature place for 4-5 days. Every couple of days, open the jar to release pressurized air and to mix the daikon to distribute the turmeric color evenly.
  5. Place in the refrigerator. Lasts for up to 1 month. Serve 1-3 tbsp with meals.