very simple if you've done any lacto pickles: cut daikon into thin strips finely slice chili to taste (i do 1-2 very hot chilis per ~300g daikon) finely sliced shallot (about 1/4 as much as the daikon, or less) a little chili powder or flake for color + fill
weigh all ingredients. add 3% of their mass in salt example: if you have 340g in ingredients, add 13.2g salt. pack down into the bottom of a jar and put a stone or pickling weight on top. optional, for consistency: put a cabbage leaf or similar across the top, under the weight.
i hadn't eaten and my example math is wrong: for 340g ingredients, it would be 3.4g x 3, or 10.2 g salt. not 13.2.
ferment 2-3 days @ room temperature, then put in the refrigerator.
learned the cabbage leaf trick recently, it's a good one! another new addition to my lactofermentation is little silicone toppers with a hole to release co2; they keep it low-oxygen and stop dust from getting in. no more skimming the sludge from the top!
ooh where does one get those toppers? i’ve wanted to try fermenting/pickling but i have an always dusty house (pets) and it’s warm weather insect season and i am terrified a Bug Situation happening
another option if you want to save money is to use weights to keep everything minimally aerobic- you can just get some nicely shaped stones, clean them, and put them in your containers over a leaf, eg a cabbage leaf. i also have specialized weights, but stone + leaf works really well if not better!
they're called masontops! i think you can buy them online, I just went to canadian tire tho