By Lynnie Stein / November 13, 2018


Japanese grandma’s made Takuan once a year and left alone for months fermenting to allow the flavor and color to fully develop.

The fermenting process resulted in a beautiful yellow colored pickle full of flavor and great for the digestion.

However, most pickled daikon found in Japanese stores today, where they don’t want to commit to months of fermenting.

Sadly the daikon is pickled quickly in sugar and vinegar with added yellow coloring to look the same without the taste and health benefits.

Here we have gut-loving, garden harvested daikon. Fermented in a Bok choy, Himalayan salt and turmeric brine.

🖤and bacteria, Xxoo Lynnie

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