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Lacto Fermented Daikon

Lacto Fermented Daikon

3 lb. daikon, peeled and coarsely grated

1 tbsp. sea salt

4 tbsp. whey (you can make your own by straining plain yogurt).     

Mix well and pound to release juices.  Place in wide mouth quart jar and press lightly until juices come to top of mixture, which should be at lease 1” below top of jar. Cover tightly and keep at room temp. for 3 days, then refrigerate. You can also mix in any ratio you wish of shredded carrots, onions, garlic, hot peppers, fresh grated ginger, etc.  (Don’t go too heavy on ginger or pepper).

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