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Fermented Daikon Radish
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5 from 6 votes

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.