Skip to main content

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!

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

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

    ReplyDelete
  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.

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

    ReplyDelete
  4. This is brilliant! Save me some.

    ReplyDelete
  5. 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>

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

    ReplyDelete
  7. Thanks for sharing such beautiful information with us. I hope you will share some more information about spicy daikon radish.Please keep sharing.
    Daikon Radish Leaves Benefits For Health

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur