Fermented Daikon with Garlic and Gochugaru
Ingredients:
2700 grams daikon, cut into spears
1300 grams filtered water
120 grams salt (or 3% of total weight of other ingredients)
2 garlic cloves, peeled and smashed
4 scallions, cut into 3” sections cut in half vertically
2 tbsp gochugaru
1 tbsp mixed peppercorns
2 bay leaves
Steps:
Add in daikon, scallions, garlic, bay leaves, gochugaru and peppercorns into a large fermentation grade jar. Fill the jar with water, stopping about an inch and a half from the top of the jar.
Weigh the contents of your jar and add in salt at a ratio of 3% of your ingredients weight (for this example 3% = 120 grams of salt). Stir the contents of your jar until the salt is completely dissolved.
Add either a fermentation weight or a damp paper towel to the top of the jar, helping to keep all of the ingredients submerged, preventing mold.
Let sit in a shaded area at room temperature for 4-6 days depending on how funky you want them to be. The longer they go the more of a tang they will have. ‘Burp’ the bottles once a day by simply opening the lid to release the pressure.
Transfer to the refrigerator when satisfied with the flavor to slow down fermentation. As long as no mold forms, these are kind of good indefinitely. They will just become more ‘funky’, breaking down more and more over time.
#vegetarian