Spicy Fermented Daikon Radish Recipe

Many times when I am looking for something new to try fermenting, I try to find out why other cultures may have chosen to ferment particular foods. A few weeks ago, I decided to try fermented daikon radish. These radishes are served often by the Japanese, and with good reason.

Spicy Fermented Daikon Radish
This is great eaten on its own, as a condiment or thrown in a salad!

Daikon radishes are an amazing source of digestive enzymes that help to break down fats, carbs and protein. Of course, these digestive benefits are increased in this fermented daikon radish recipe! These enzymes also help dissolve mucus in the respiratory system.

These radishes have plenty of phytonutrients that help to strengthen the immune system and fight cancer. It is a good source of phosphorous, which is essential for tooth and bone health. It also has the important amino acid cysteine, which means it aids greatly with detoxification:

[Daikon]…is a very effective diuretic. It causes the kidneys to process waste more effectively and thus excrete more urine. This helps to both improve kidney function and to treat edema. It also helps to clean the blood, eliminating the toxins through the kidneys, liver, sweat glands and digestive tract. Because of this, it helps food be digested more completely leading to less over eating and often weight loss. – herbwisdom.com

Enzymes are destroyed by cooking pretty quickly, so fruits and vegetables are especially beneficial in their raw state. However, they can contain anti-nutrients that makes it difficult for us to get the nutrition they offer, and they can otherwise be very difficult to digest. Fermenting these foods helps to pre-digest them while preserving and enhancing their nutrients so that we can get the most out of them!

I asked around for a good recipe but ended up winging it a little, what resulted was really good! My son decided it was too spicy, so I made a separate batch of daikon with ginger and carrots for him.

Spicy Fermented Daikon Recipe

This recipe makes 1 quart
Course: Ferment
Author: nourishingtime.com



  • 1 1/2 lbs daikon radish
  • 1/2 medium onion (any kind works, I like vidalia)
  • 2-3 cloves garlic
  • 1 inch ginger (grated)
  • 1 tbsp crushed red pepper flakes


  • 1 tbsp raw, sweet variety honey
  • 15 g salt (approx 1 tbsp)
  • 2 cups filtered water (approximately)


  • Peel and cut daikon into thin chips (or sticks). I use a mandoline slicer for even thickness.
  • Put spices into jar
  • Fill jar with daikon chips/sticks
  • Mix up your brine (the salt, honey and water) and pour over the daikon. You want them submerged.
  • Close jar and ferment 5-7 days. Move the fridge where you can enjoy right away or age longer!


Ginger: You can sub 1 tbsp ginger powder if necessary, but fresh ginger works best!
Brine: Generally you need 5g of salt per cup of water for this recipe. Your jar should be filled to the shoulder, only leaving 1-1.5 inches of space above.

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My family really enjoyed these and I am actually going to make up another batch sometime this week. If I’m to be completely honest, they ran out quite quickly. The only thing that has ever disappeared quicker than these was tomato salsa!

If you decide to try this recipe, let me know if you enjoyed it!

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  5. mandy

    Hi, you said put spices in the jar – does that include the onion and honey? or do you mix the honey with the brine?

    1. Jo

      Go ahead and put in the onions, but mix the honey with the brine! 🙂

  6. Krystal

    I’m not sure from the directions if I should let it ferment in the fridge or at room temperature. Can you clarify?

    Thanks for sharing this recipe. I got a giant radish in my CSA share this week and had no idea what it was or how to eat it. Can’t wait to try this!

    1. Jo

      Sorry my response is so late, it is fermented at room temperature. Hope you enjoy!

  7. Susan

    Why add honey? That’s a new thing.

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  10. Chris Miller

    Loved it. And so did everyone that tried it. I made a bunch last April, and ate s bite every few days to get a feel for how the flavors develop. It’s definitely beat when it’s about a month old. I fermented at room temp for about a week and then moved it to the fridge. I found a “lost” jar today (6 months later), and tried it. It was still good, but didn’t have the same complex flavors as it did several months ago.

    1. Jo

      That’s great to hear! I’ve been making quite a bit of this lately! We love it!

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