Recipe: Sauerkraut with Daikon and Garlic

Recipe: Sauerkraut with Daikon and Garlic post image

One of the most nutritious, yet basic fermented foods is sauerkraut. When fermented, the lowly cabbage is packed with nutrients. Add Daikon and garlic and you have a tasty treat!

I’m really in love with Daikon radish as it adds a bit of spice to any dish, yet is not too spicy. It also adds a lot of nutrition. Daikon is part of the brassica group of vegetables that are known to have many nutrients and benefits such as, anti-oxidants, electrolytes, minerals, vitamins and dietary fiber.

Daikon (and the other brassicas) contains the isothiocyanate anti-oxidant compound called sulforaphane. Research indicates that sulforaphane protects against prostate, breast, colon and ovarian cancers.

Daikon contains phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. The total antioxidant strength, or ORAC vlaue (oxygen radical absorbance capacity) is 1736 µmol TE/100 g. (source)

Combined with cabbage and garlic you have a powerful source of vitamin C, B vitamins, minerals and antioxidants.

A little goes a long way. Start with just a teaspoon with each meal as it provides enzymes that help to digest food as well as probiotics.

Recipe: Sauerkraut with Daikon and Garlic

Prep Time: 15 minutes


  • 1 small head of organic cabbage
  • 1 medium organic Daikon radish
  • 4 - 5 cloves organic garlic minced
  • 2 Tbsp sea salt (where to buy)
  • 1/2 tsp starter mixed with 1/2 cup water (where to buy starter)


  1. Grate all the vegetables and place in the bowl – leaving a few whole leaves aside
  2. Add the salt and starter
  3. Mix together and/or press for a few minutes with a kraut pounder or your fist – until the cabbage expresses some liquid
  4. Mix it all together well and press firmly into the ball jars
  5. Leave one inch at the top for expansion
  6. Cover the vegetables with the extra leaves and press under the brine – this helps keep it all under the brine
  7. Add extra filtered water if you need a little more liquid
  8. Place the weight on top if you are using one
  9. Cover and attach airlock if you are using one – or just use a regular lid
  10. Place on a plate and place on your fermentation shelf for one to two weeks (or longer – sometimes I leave it for 4 weeks) then refrigerate
  11. You can discard the cabbage leaves covering the kraut when you open the jar
  12. It keeps in the refrigerator for months


Extend Your Microbiome

Adding various fermented foods to your diet can greatly improve digestion and health!

Of critical importance is the addition of fermented foods and beverages that add strains of bacteria and yeasts.

Start to introduce homemade yogurt, coconut milk yogurt, kefir, kombucha, beet kvass, sauerkraut, and pickles just to name a few. Incorporate these fermented foods into your diet in small portions at first as they pack a powerful amount of bacteria that can set off a Herxheimer reaction, or die-off, if introduced too quickly.

Those folks with a damaged microbiome may need more targeted treatments that restore the microbiome, such as Helminthic Therapy and Fecal Microbial Transplantation.

While it can take a little time to get used to eating and drinking all the different cultures, it is a good course of action to introduce new cultured products as you move along on your health journey.

When you change your microbiome, you can change your health.

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Leave a Comment

  • Karen March 5, 2016, 11:41 am

    I find making fermented vegetables is very rewarding. Both in digestive health and the learning of how to do it. I feel empowered to better my health and encourage others. It can be kind of scary at first. What if I get sick from this weird stuff? Or worse what if a family member or friend does? And it does look strange sitting on the counter top.

    My mother, who doesn’t like or eat many vegetables, was having some digestive issues. I gingerly suggested some fermented veggies I make with cabbage, jicama, apple, onion, garlic, and a little orange zest and juice. I offered her a taste and to my surprise she said they tasted a little like pickles and she would eat them.

    I can’t wait to try your recipe, but I have one question. Most of the recipes I have either call for 2 tablespoons salt or a starter and a little salt, yours calls for both. Is that necessary, or can I just use the salt?

    • Jill March 5, 2016, 1:15 pm

      Hi Karen,
      Thanks for sharing that. You can just use salt. I love your idea to put jicama in it!

  • Rebecca March 6, 2016, 10:01 pm

    This sounds delicious! I’ve been enjoying some fermented daikon radish pickles I made. It was my very first taste of this veggie! I have recently gotten really excited about fermenting. I haven’t done a whole lot of different things yet- mostly raw yogurt, some batches of sauerkraut, and carrots, but I just signed up for a CSA this year so I can have extra veggies to make ferments with! There are so many combinations out there to try!