I made this ferment fairly simply, with daikon, salt and red chili pepper as the only ingredients. Daikon stands so well on it’s own once fermented that I didn’t want to deflect the taste too much by adding other ingredients. One of the main reasons it does well fermented is that it seems to get better as it ages, at least for my taste, continually getting more sour, even after being placed in the refrigerator. That sourness is a delicious counterpoint to its “radishness.”
Click here for this recipe: http://fermentationrecipes.com/spicy-fermented-daikon-radish-threads/1927
