Restore your gut microbiome with these two tasty recipes

fermented daikon + red cabbage sauerkraut

Fermented Daikon

I promise, this is a lot simpler than it looks.

Just make sure whatever jar you use is very clean and does not have any soap residue.

First, source some daikon. Also known as Chinese radish, white radish or winter radish. Eaten raw it can be very spicy but don’t worry it’ll mellow out after fermentation.

Now, all you need to do is chop your daikon, weigh it and cover it in a salt brine.

You can do cut outs like I did—here’s a link to the cookie cutters. Or just chop it into cubes or slice it. Whatever shape you're feeling today.

Put your raw daikon in a bowl and weigh it. Then take the weight and multiply that by .02 (2%).

This is the amount of salt you’re going to mix with boiled water. You want a good mineral salt. I use Real Salt. And you do go through it fast if you’re fermenting often.

Since I used 3/4 L Weck Jars I mix my salt into a cup of boiled water. (boil a few cups of water because it evaporates and you might end up needing a bit more than a cup).

Whisk the salt in until it's completely dissolved and let it sit until warm. We don’t want to pour boiling water over the daikon just yet because we’re trying to grow microbes living on the daikon!

You want to make sure that salt + water mixture is enough to cover your daikon entirely. Any pieces sticking out will grow mold.

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If you need, top it off use the rest of your warm water.

I sliced a few pieces of fresh ginger and threw them in there to add some flavor but that’s totally up to you!

You can add garlic, carrots, spices. Just play with it! Fermenting vegetables is a creative outlet, honestly.

Seal up your jar, again, making sure that brine touches the top of the lid or use something to weigh it down. I also have these fermenting jars that came with weights—they’re super handy—which is what I used for our next recipe!

Store your jar(s) in a dark cupboard for 2-3 weeks. And voila! You have yourself some gut healing tasty daikon to snack on, add to salads or eat as a side with some wagyu.

Red Cabbage Sauerkraut

The concept is basically the same here except we need to massage our salt into the cabbage because it already contains a lot of water to make a brine.