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Daikon Pickles:
- 2 large daikon radishes
- 1 quart water
- 1 Tbs sea salt
- 1/4 cup whey, divided
- herbs and/or spices to taste (optional)
Chop daikon into rounds, and divide between two quart-sized mason jars. Add 1/8 cup whey to each jar. In a third mason jar, combine water and sea salt; cap and shake until the salt is dissolved. Pour over daikon and whey, leaving 1/2” space below the rim of the jar. Screw on cap, and leave at room temperature for 3-10 days (depending on how sour you like them). Refrigerate and enjoy!
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