Fermented Daikon Radish with Beets

Fermented Daikon Radish with Beets for pretty pink color!

If you love bright, crunchy, tangy toppings, this pink fermented radish recipe is such a fun one to try. Made with daikon radish and just a few pieces of beet for color, this ferment turns a beautiful vibrant pink while developing that classic fermented tang.

This is a simple small-batch ferment made in a 16 oz Mason jar, which makes it perfect if you want to try fermenting daikon without making a huge batch. Use it as a topping for bowls, tacos, sandwiches, salads, burgers, or anywhere you want a pop of color, crunch, and fermented flavor.

The beets are mostly there for color, so you only need a few pieces. They turn the brine pink and give the daikon that beautiful rosy shade without overpowering the recipe.

Tools:

• Complete Fermentation Kit
• Tough Bands 
• 16 oz Mason jar
• Cutting board and knife

Using the tamper helps packing more vegetable pieces into your jar. A fermentation weight helps keep the radish fully submerged under the brine, which is important for a successful ferment. An airlock lid allows gases to escape during fermentation while helping keep oxygen out.

Ingredients:

• About 1/2 medium daikon radish, thinly sliced

• A few small pieces of beet

• 1 cup dechlorinated water

• 7.5 g fine sea salt (about 1 1/4 teaspoons)

This creates an approximately 3% salt brine. Salt measurements can vary by brand and texture, so measuring by weight is the most accurate option.

Instructions:

1. Wash and prepare the vegetables. Thinly slice the daikon radish and cut a few small pieces of beet.

2. Add the daikon radish and beet pieces to a clean Mason jar. Pack the radish in, leaving 1"-2" headspace.

3. Make the brine by stirring salt into water until fully dissolved.

4. Pour the brine over the radish and beet, making sure the vegetables are fully covered (you might not need to use the full amount of brine and that's fine).

5. Add a Pickle Pebble fermentation weight to keep everything submerged below the brine.

6. Secure the jar with the Pickle Pipe airlock fermentation lid and Tough Band.

7. Let the jar ferment at room temperature, away from direct sunlight, for about 5 to 7 days.

8. Start tasting after a few days. Once the radish is tangy and flavorful to your liking, remove the fermentation lid and weight, seal the jar with a Tough Top storage lid, and transfer it to the refrigerator.

How to Serve Pink Fermented Radish

This pink fermented radish is one of those toppings you’ll want to add to everything. It brings crunch, color, acidity, and a bright fermented flavor to simple meals.

Try it on:

• Rice bowls

• Tacos

• Sandwiches and wraps

• Burgers

• Salads

• Grain bowls

• Avocado toast

• Eggs

• Snack plates

It’s especially good anywhere you would normally use pickled onions, pickled radishes, or a crunchy slaw-style topping.

Enjoy!