Sunday, August 9, 2015

Fermented Spicy Daikon + A Cocktail for #SundaySupper

Gardens and markets are full of summer's bounty. The #SundaySupper crew is sharing recipes for canning, freezing, and all types of preserving for saving the goodness of the season to enjoy all year long. This event is being co-hosted by Stacy of Food Lust People Love and Heather at Hezzi-D's Books and Cooks. Thanks for all the inspiration!


Awhile back I had a conversation with my cousin about pickled daikon. Since I've been on my fermentated (versus pickled) kick this summer, I decided to ferment some. I love fermenting daikon and other radishes because they tend to acquire a very nice sourness while retaining their toothy crunch.

Here's what the rest of the tastemakers made...

Canning
Dehydrating
Fermentation
Freezing
Infusing

Pickling
Preserving in oil or butter
And for even more help and support

Here's what I made...
Fermented Spicy Daikon

Ingredients
  • 1 daikon radish, cut into spears approximately 1/2″ thick, 3″ long
  • 1 carrot,  cut into spears approximately 1/2″ thick, 3″ long
  • 2 T salt
  • 2 C water
  • 1 t mustard seeds
  • 1 t red pepper flakes
  • 1/2 t coriander seeds
  • 3 cloves garlic
  • 1" knob of fresh ginger, peeled and sliced

Procedure
Dissolve the salt into the water to make a brine. Place everything in a wide-mouth glass jar, packing the spears vertically. Let it sit for 4 weeks in a cabinet, but taste it once a week to see how the flavor is developing. The long slow cool ferment is great.

And I decided that these spears would make a wonderful addition to a fun summer cocktail. I used the fermented daikon spears as a garnish in my Tomato-Blue Basil Cocktail.

And...
Tomato-Blue Basil Cocktail

Ingredients makes 2 cocktails

  • 1/2 pound heirloom tomatoes, cored and cut into large chunks
  • 3 ounces gin, ice-cold (I like Hendrick's)
  • 4 basil leaves, chiffonaded (I used African Blue basil)
  • 2 brown sugar cubes
  • 2 T freshly squeezed orange juice
  • sparkling water
  • 2 fermented daikon spear, for garnish
  • 2 blue basil blossom, for garnish
  • 2 green onions, for garnish
  • 1 asparagus spear, blanched, for garnish

Procedure
Place the tomatoes in a fine-mesh strainer set over a medium bowl. Using a muddler, firmly press out as much juice as possible. You should have almost 1/2 cup of juice; set aside.


To make 1 drink, place 2 leaves, 1 brown sugar cube, and 1 T of fresh tomato juice in a glass. Muddle until the basil is fragrant. Add 1 T orange juice, 1-1/2 ounces of gin, and fill up with sparkling water. Stir to combine.

To garnish, tie together 1 daikon spear, 1/2 asparagus spear, and 1 blue basil blossom with a green onion.


Cheers!

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8 comments:

  1. I have pickled but never fermented, Camilla. Your intriguing cocktail has inspired me to try!

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  2. Oh great. Now it looks like I'll have to try fermenting too. I'm so curious as to how this daikon tastes. I'm thinking it would be awesome as a side for sushi.

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  3. I just made pickled daikon---and I'm certain your spicy fermented version is just as wonderful!!

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  4. I think I may have tried fermenting. Is sauerkraut fermented. You cover it in brine and let it set in a cool, dark place...I guess that's fermenting....I just called it making sauerkraut LOL>

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  5. This looks like a great app to bring out at a party!

    ReplyDelete

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