Also called Vietnamese or "do-chua".
This can last for a month in your fridge, ready to be eaten out of the jar.
Japanese daikon is rich in vitamins C and B and is an excellent source of potassium, calcium, copper, sulphur, phosphorus and fibre. Rich in antioxidants and has anti-inflammatory and blood toxin eliminating properties. In this daikon + apple cider vinegar concoction this is the ultimate anti-candida recipe.Japanese white radish leaves contain 6 times more vitamin C than the roots, and they are an excellent source of calcium, so don’t throw them if you get daikon with the leaves!
1 daikon (Japanese white radish)
1 tsp salt
2 tbsp apple cider vinegar (or juice of 1 lemon)
1/2 cup filtered water (warm, to easily dissolve sugar)
4 tbsp sweetener (sugar, or stevia if on a no-sugar diet)