Daikon Radish, Carrot, and Jalapeño Ferment  

One of my husbands favorite ferments is this crunchy spicy blend of peppers, daikon radish, and carrots. I used a different devise for this ferment which I will share. This is great on rice, burgers, burritos, salads, and sandwiches.

The key to this ferment is cutting the veg lengthwise for best saturation and poking the peppers but not cutting them. We want big pieces of everything.

You will need:

*two large daikon radish

* a bundle or 5 carrots (fresh really makes a huge difference)

*I used three serrano peppers

*I used 5 tablespoons of salt and 7 cups of water for the BRINE

*you can certainly use traditional mason jars or fermenting vessel of your choice.

I used a :

Premium Kimchi, Sauerkraut Fermentation and Storage Container with Inner Vacuum Lid by Crazy Korean Cooking Premium Kimchi, Sauerkraut Fermentation and Storage Container with Inner Vacuum Lid
by Crazy Korean Cooking

Picture Below

Process:

Slice all the veg in long lengthwise wedges and poke the peppers with a sharp knife. Place the veg in the fermenting vessel. Cover with brine. This Crazy Korean devise had a vacuum lid that forces all the air out. You can put it in a 65 degree to 75 degree room and let fermentation do its thing.

When done, usually 7-10 days, I reserve the brine and put all the veg in my food processor. I cut off the pepper stems but I leave in the seeds. Remember the seeds is where the heat is stored ( the veins too) so remove them if you don’t want the heat. I pulse it all in the food processor until I get a relish consistency. I pack in jars and add back in the brine to cover. You  can easily hand chop. The size is up to you. Sometime I make one jar of larger chunks for variety. Have fun with it and experiment.

You can also add GARLIC, CILANTRO, Mexican Oregano, Jalapeños, onions, etc. I really love the daikon radish because it adds crunch but no heat. You can use any other radish of your choice.

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