Daikon Ginger Pickle

From Sarah Voiland, 2013Daikon radish

This is a lactofermented recipe, so once you have made it, it will last a long time in your refrigerator as a topper to salads or condiment for sandwiches etc.

1 big daikon radish or enough to mostly fill a quart jar
1 inch of ginger
2 tbs salt (without iodine or additives)
1 quart water

Wash and then peel any tougher skin at the top of the daikon. Slice daikon thin, easy with a Cuisinart slicing tool. Slice up an inch of ginger, skin on is fine. Mix 2 tbs salt with 1 quart water. Fill a quart glass jar up with the diakon and ginger, pour the salt water over it to cover. Stick a glass of water (or something) on top to hold the daikon down under the level of the salt water. Cover with a cloth to keep dust out. Leave it on your counter for a few days, tasting as you go until you like it, then refrigerate.