1.8% salt for Daikon Radish
10.0 days at 68 °F · pH target 3.80 · outside typical range
Salt calculator
Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.
Grain matters: one teaspoon of Diamond Crystal weighs half as much as one teaspoon of fine sea salt. Weigh in grams when you can.
All salt grains
| Grain | Grams | Teaspoons | Tablespoons |
|---|---|---|---|
| Diamond Crystal kosher | 18 g | 6.34 | 2.11 |
| Morton kosher | 18 g | 3.75 | 1.25 |
| Fine sea salt | 18 g | 3.16 | 1.05 |
| Pickling / canning | 18 g | 3.27 | 1.09 |
About Daikon Radish
Long white East Asian radish. Core of kkakdugi (cubed radish kimchi) and Japanese takuan (rice-bran pickled radish). Sweeter and milder than red radish. Brines quickly due to high water content.
Fermentation data
- Default salt
- 3%(you are viewing 1.8%)
- Salt range
- 2.5–4%
- Time at 68°F
- 10.0 days
- pH target
- 3.80
- Water content
- 94%
- Preferred styles
- kimchi kkakdugi, takuan style
Note: 1.8% is outside the typical range for Daikon Radish (2.5–4%). The recommended default is 3%. View 3% + Daikon Radish.
Technique
For kkakdugi: peel, cube 1.5cm, salt 3%, rest 30 min to draw water, drain, toss with kimchi paste. Ferment 5-7 days at room temp then fridge. For half-brine style: cube, cover with 4% brine, 7-10 days.
Salt level notes at 1.8%
Medical-diet sauerkraut option. Use only green cabbage (higher natural sugar supports faster LAB establishment). Refrigerate at first bubbling-slowdown sign (typically 10-14 days).
Safety: Safe range for lacto-fermentation. 2% is the most common default for cabbage, kimchi and pepper mash.
Explore other salt levels for Daikon Radish
Sources
- Maangchi — kkakdugi recipe
- NCHFP (UGA) — Fermented and Pickled Products
- Sandor Katz, The Art of Fermentation (Chelsea Green, 2012)
For educational use only. Consult your local food safety authority for commercial production.