Ingredients
7 Indian Daikons (or 3 Asian daikons)
4 Jalapeño Peppers
4 tsp Brown Mustard seeds
2-3 tsp Himalayan Pink Salt
1 tsp Turmeric Powder
1 tsp crushed Red Pepper
4-5 tbsp Raw Mustard Oil
Direction
Wash Daikons well (if you have greens intact please use them as well)
Cut them into 2” long stick pieces (Measures about 11 cups after cutting)
Place cut Daikon in a colander & sprinkle with about a tbs of salt
Let it sit on a bigger bowl to catch water for 1-2 hours
Using a coffee grinder or a mortar & pestle, ground mustard seeds
Seed Jalapeño Peppers and then cut them thinly length wise
Once you get most of the water out of Daikon, place them in a large bowl
Add the remaining ingredients including the Jalapeños in the Daikon bowl
Mix well with a wooden spoon
Using a tong slowly fill your choice of clean jars (see note below)**
Cut 6” square pieces of parchment paper to put on the jars before tightening your lids
Parchment papers save your lids from corroding due to fermentation
These are ready to eat within 7-10 days
Scroll through the pictures below to see the process of making these delicious fermented daikons (we call them Moola Achar)***
* Daikon greens are delicious and full of flavor. If you happen to buy Daikons with greens please chop them up and add to your Daikon mix
** I am using 1 pound Teddy’s peanut butter jars for fermenting my Daikons. You can definitely use quart size mason jars. Smaller jars are ideal so that you can use them within a few days without spoiling them.
*** You can serve this as a side with rice & curry. I love them in my tacos or any Mexican dish.
