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

• Blackberry Chia Seed Jam from Books -n- Cooks
• Cherry Lemon Jam from Food Lust People Love
• Chocolate Blackberry Preserves from The Redhead Baker
• Gilded Bluebarb Jam from What Smells So Good?
• Hamburger Dill Chips from A Day in the Life on the Farm
• Piri Piri Hot Sauce from Curious Cuisiniere
• Southwestern Salsa from The Freshman Cook
• Spiced Peach Jam from Cosmopolitan Cornbread
• Spiced Vanilla Rhubarb Jam from Hezzi-D's Books and Cooks
• Strawberry Balsamic Syrup from Cindy's Recipes and Writings
• Watermelon Butter from Palatable Pastime

Dehydrating

• Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
• Dried Pineapple from Take A Bite Out of Boca

Fermentation

• Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
• Simple Pickled Cabbage from Simply Healthy Family

Freezing

• How to Freeze Blueberries from Pies and Plots
• Peach Crisp from That Skinny Chick Can Bake
• Roast Tomato Soup with Basil-Butter Croutons from Caroline's Cooking
• Summer Veggies from Momma's Meals

Infusing

• Raspberry Vinegar from Magnolia Days

Pickling

• Black Radish Pickles from A Kitchen Hoor's Adventures
• Bread & Butter Pickles from Adventures in All Things Food
• Homemade Bread and Butter Pickles from Life Tastes Good
• Mustard Pickles from Jane's Adventures in Dinner
• Pickled Cherries with Five Spices from Nosh My Way

Preserving in oil or butter

• Garden Herb Butter from An Appealing Plan
• Spinach and Pistachio Pesto from Bobbi's Kozy Kitchen

And for even more help and support

• 5 Food Preservation Tips from Sunday Supper Movement

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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