Found some amazing purple daikon radishes at the grocery store. I thought they would be spicier than the white daikon but I did not find that to be the case with this batch. I made Korean Pickled Daikon Radish with Carrot and Fermented Daikon Radish with Carrot & Jalapenos.
For the Pickled Daikon Radish and Carrot, I spiral cut the veggies into long ribbons.
3 cups spiraled Daikon ( purple or white)
3 carrots spiraled
2 cups water
2 tablespoons white vinegar or rice wine vinegar
1 tablespoon sugar
1/2 tablespoon salt
Combine the water, vinegar, salt, and sugar in warm water or a saucepan and heat just until the sugar and salt dissolve. Pour over the vegetables and place in the refrigerator. I would keep ten days at most but it will likely be gone much sooner.
Fermented Purple Daikon, Carrot, & Jalapenos
4 cups purple daikon sliced or julienned
4 carrots sliced or julienned
2 large jalapenos
Place all ingredients in a large bowl and sprinkle with a tablespoon of salt and let sit for an hour. After an hour the natural juices will start to flow. Place in a large half gallon jar or jar (s) of your choice. You will likely need some brine for this ferment. Use 1 tablespoon salt to every two cups worth of water. Pour over your ferment and weight the vegetables down below the brine. Leave one inch of headspace at the top of the jar and place a lid on the jar. Ferment 10-20 days. Place in a dark place where the temperature is between 65-80 degrees. The warmer the quicker it will ferment. You will see the water change from clear to foggy and this is a good thing. You can taste as you go. You can take the lid off every couple of days ( this is referred to as burping the ferment). When you do this you can ( with clean hands or a clean fork) grab a bite and see if you like the flavor.
As with all ferments if you see dry fuzzy mold or spores that are blue or green it is not safe to eat.