3/23/2020 – Used large daikon radishes from the garden pulled 2 weeks ago to empty the row. They have been in the veggie drawers in the outside refrigerator. We fixed them two ways in two 1/2 gallon jars. On 7/16/2020 we found the 1/2 gallon with the red peppers had a white mold layer on top of the ferment and weight. Threw it out. See the earlier evaluation below.

Issue was likely that they were not fermented the day of or the day after harvest.

What we did:

• peeled deeply to remove the woody surface.
• sliced into thin coins using the food processor.
• The assembly in the jars was as follows.

Daikons and Red Pepper Flakes

1. 1/2 tsp of red pepper flakes in the bottom of the jar;
2. added daikons up to a little more than 1/3 then added 1/2 tsp of red pepper flakes;
3. added daikons up to the 2/3 level then added 1/2 tsp of red pepper flakes;
4. added daikons to the shoulder then added 1/2 tsp of red pepper flakes;
5. Added 2 Tbps of brine from a recent daikon spear ferment as a starter.
6. filled the jar with a 6% brine solution.

Daikons with Green Onions and Red Pepper Flakes

1. 1/2 tsp of red pepper flakes in the bottom of the jar;
2. added daikons to 1/2 full then added Green Onions from the garden then added 1/2 tsp of red pepper flakes;
3. added daikons up to the 2/3 level then added green onions from the garden;
4. added daikons to near the shoulder then added green onions and 1/2 tsp of red pepper flakes;
5. added 2 Tbps of brine from a recent daikon spear ferment as a starter.
6. filled the jar with a 6% brine solution.

Evaluation:

• First tried them on 4/19/2020 at room temperature–after about 4 weeks of fermenting on the top shelf of the little pantry. They were a bit spicy and the Daikons were a bit limp.
• Tried them the next day after they chilled in the refrigerator. They seemed less spicy and a bit more firm.
• Next time try them with 7% salt brine.