Daikon Water Kimchi – Sybaritica

Daikon Water Kimchi is a Korean style of crisply textured pickle with a sharp, tangy flavor. It is easy to make and can be ready to eat in just two days.

• 1 litre Baby Daikon or Daikon pieces
• 1 1/2 litres of Brine See Notes
• 2 tablespoons coarse non-iodized salt;
• 6 slices fresh Ginger;
• 6 Garlic cloves peeled and lightly crushed;
• 1 tbsp. Peppercorns;
• 3 tbsp. Sugar.

• Wash and trim the Daikon, as needed, rub well with two tablespoons of salt, and allow to sit for at least an hour.
• When the Daikon has softened, drain away any liquid that has been thrown off and quickly rinse it in cold water.
• Place the Daikon in a suitable jar, or other receptacle, along with other solid ingredients, and pour over sufficient brine to cover.
• Let sit at room temperature for 1 – 3 days until a few fermentation bubbles are seen and a mildly sour smell develops, then place in the refrigerator.
• Begin eating immediately, or else allow to slowly become more sour with continued fermentation.

Make a brine by dissolving 4 ½ tablespoons of non-iodized salt in 1 ½ litres of water.