A crunchy daikon pickle
Named for the Zen monk credited with its invention.
It’s distinguished by its bright yellow color, which can be achieved through the cultivation of bacillus subtilis bacteria during fermentation, heightened by the addition of persimmon peels, nasturtium flowers, or other coloring agents (turmeric).
How it was traditionally made: Daikon is sun-dried and salted before being placed in a container with nukadoko, a rice bran-based fermenting medium rich in bacillus subtilis.
It’s then left to sit for anywhere from a few weeks to a few months.
How it tastes: Mildly tart and citrusy with a slight funk.
Serve with: Plain rice, in bento boxes, and in maki rolls, either on its own or with fatty tuna.
It’s also popular in Korea (where it’s known as danmuji), appearing inside kimbap rolls or with jjajangmyun (black bean noodles).
We slice daikon or use heart cookie cutters, cover in a salt brine with added turmeric. Sliced Leek / dill is a nice addition.
Place in oxygen-free glass bottle.
Leave to ferment.
Love and bacteria, Lynnie xo