Temperature / 61–65°F / Daikon Radish
Daikon Radish at 61–65°F: 15 days
0.67× the speed of the 10.0-day baseline at 68°F. Target pH 3.80 · default salt 3.00%.
Temperature & timing
Most published recipes assume a 68 °F kitchen. Enter the base days for your recipe and the temperature you actually have — we return the adjusted fermentation time.
Safety at 61–65°F
Cool ferment zone. Preferred range for long-aged sauerkraut (traditional Bavarian 6-8 week ferment). LAB dominance clearly established. Pathogen inhibition strong. Slight reduction in fermentation speed vs 68°F but flavor development is cleaner — less sharp, more complex.
At this range: Best for sauerkraut 3-6 week ferments targeting deep complex flavor. Good for full-sour pickle. Decent for kimchi primary (ferment longer at this temp, ~5-7 days).
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.
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.
- Time @ 68°F
- 10.0 days
- Time @ 61–65°F
- 15 days
- Water content
- 94%
Daikon Radish at other temperatures
Other root ferments at 61–65°F
- Carrot — 15 days
- Red Beet — 15 days
- Ginger Root — 11 days
- Turnip — 15 days
Sources
For educational use only. Consult your local food safety authority for commercial production. Last verified 2026-09-06.
Frequently asked questions
How long does daikon radish take to ferment at 61–65°F?
About 15 days at 61–65°F (16.11–18.33°C) — 0.67× the speed of the 10.0-day baseline at 68°F. Start tasting from day 5 regardless of temperature; target pH is 3.80 or below.
Is 61–65°F safe for fermenting daikon radish?
Cool ferment zone. Preferred range for long-aged sauerkraut (traditional Bavarian 6-8 week ferment). LAB dominance clearly established. Pathogen inhibition strong. Slight reduction in fermentation speed vs 68°F but flavor development is cleaner — less sharp, more complex.
What salt percentage for daikon radish at this temperature?
Salt percentage doesn't change with temperature — 3.00% by weight is still the default for daikon radish (workable range 2.50%–4.00%). Temperature changes speed, not the salt ratio.
The kit for fermenting daikon radish at 61–65°F
A short, honest kit for lacto-fermentation. The scale is the one that matters most — everything here is by weight.
- Digital kitchen scale (0.1 g)Salt % is by weight, not volume — a 0.1 g scale is what makes the math above accurate.View on Amazon →
- Glass fermentation weightsKeep vegetables submerged under the brine line so they ferment safely without mould.View on Amazon →
- Airlock fermentation lidsLet CO₂ escape while keeping oxygen out — wide-mouth lids that fit standard jars.View on Amazon →
- Wide-mouth mason jarsThe workhorse vessel for kraut, kimchi and brine pickles — 1 qt and ½ gal sizes.View on Amazon →
- Pickling / fine sea saltPure salt with no iodine or anti-caking agents, which can cloud brine and inhibit fermentation.View on Amazon →
- Stoneware fermentation crockFor scaling past the jar — a water-sealed crock for 5 L+ batches with built-in weights.View on Amazon →
As an Amazon Associate, Fermentcalc earns from qualifying purchases at no extra cost to you. More on how this is funded.