Spiralized Daikon Garlic Noodles from Beyond Canning

by autumn on February 1, 2016


Although copies have been trickling out from amazon and elsewhere, today is publication day! Beyond Canning is officially out in the world.

Now that I am an author (still feels strange!), I realize how very, very small of a part the author has in making a book. So many of the compliments that I’ve received so far have been about how beautiful the book looks and how appreciative folks are of the photos and illustrations that accompany darn near every recipe.

Grace Stufkosky took the gorgeous photos, my guy Paul Tunis drew every one of those helpful illustrations, Amy Sly designed the book, and the team at Quarto put it all together to make it look stunning! My incredible editor Thom O’Hearn and Project Manager Caitlin Fultz helped me keep my head on straight and make a book that I’m so proud of. My agent Judy Linden was my best advocate and my marketing manager Katie Fawkes has been an ideal partner in helping me get this book out into the world. I half considered just pasting the acknowledgements here because there’s an even longer list of folks who helped make this book possible. If you’re reading this, there’s a pretty good chance you’re on that list! Thank you.

The Daikon Garlic Noodles recipe I’m sharing from the book to celebrate publication day is one of the small-batch fermentation recipes that I hope will win over some beginning fermenters and give some more experienced folks new ideas. I think it’s very representative of the type of recipes that I tried to develop for Beyond Canning that incorporate new ideas, yet are still approachable. 

Fermented Daikon Garlic Noodles // Autumn Makes & Does (photo by Grace Stufkosky)

Daikon Garlic “Noodles”


I can be a little wary of social media and was certainly a late adopter, but I’ll be the first to admit that I love Instagram. This recipe is a quintessential example of how I often get inspired via Instagram by the creative things other people are eating and making. Case in point: one day Alexa Weitzman, who blogs at sustainablepantry.com, posted what she called “carrot and daikon kimchi noodles.” She hadn’t given hers a full ferment, but as soon as I saw her picture, a lightbulb went off in my head and I knew I needed a recipe for fermented veggie “noodles.”

I wanted to keep these versatile, so they’re generously flavored with garlic. The result is a sour, tangy, pungent radish noodle that can be used in a variety of ways. I particularly like mixing them into my lunch salads for an all-vegetable “pasta” salad. Use this recipe as a starting point to experiment with spiralizing and fermenting other roots such as turnips.


  • 715 grams daikon “noodles,” cut using the smallest (1⁄8-inch) spiralizer blade
  • 5 grams minced garlic
  • 11 grams salt


  • Basic fermenting supplies (wide mouth quart jar, airlock, scale, large non-reactive bowl)
  • Spiralizer or similar spiral cutter

1. In a large nonreactive bowl, combine the daikon, garlic, and salt.

2. Use your hands to stir the vegetables and salt together, then work the salt into them using your hands for about 2 minutes. You want to be a bit more gentle with this ferment in order to keep the noodles intact. If you’ve ever massaged kale for a salad, that’s the motion you want to employ here. The daikon should readily begin releasing its liquid.

3. Use your hands to pack the noodles tightly into a quart mason jar, a handful at a time. Once all the daikon is packed into the jar, push it down with your fist, the back of a wooden spoon, or both, a few times. Now it should be just covered with its own brine.

4. Secure the airlock on top of the jar and allow to ferment for up to 2 weeks. Begin tasting for doneness after 3 days.

5. Cover, label, and refrigerate for long-term storage.

Yield: 1 scant quart

{ 1 comment… read it below or add one }

1 Emily Han February 1, 2016 at 4:59 am

Congratulations, Autumn! I can’t wait to dive in!


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