{"id":1138,"date":"2023-03-07T17:25:02","date_gmt":"2023-03-07T16:25:02","guid":{"rendered":"https:\/\/foradlingsodling.se\/?p=1138"},"modified":"2026-03-23T08:48:12","modified_gmt":"2026-03-23T07:48:12","slug":"daikon-pa-varen","status":"publish","type":"post","link":"https:\/\/foradlingsodling.se\/sv\/daikon-pa-varen\/","title":{"rendered":"Daikon p\u00e5 v\u00e5ren"},"content":{"rendered":"\n

Daikon – Raphanus sativus var. longipinnatus – \u00e4r en gr\u00f6nsak med en gyllen framtid i Sverige. F\u00f6r det f\u00f6rsta \u00e4r den j\u00e4tte l\u00e4tt att odla och s\u00e5 \u00e4r den super god. Den odlas dessutom i stora delar av v\u00e4rlden i stora m\u00e4ngder. Precis som m\u00e5nga andra asiatiska k\u00e5l sorter, t\u00e5l den inte sommar ljuset i Sverige, d\u00e4rf\u00f6r brukar jag s\u00e5r den p\u00e5 friland i slutet av juli\/b\u00f6rjan p\u00e5 augusti. P\u00e5 s\u00e5 s\u00e4tt bli det en viktig ingrediens i h\u00f6stens kimchin <\/a>samt en fantastiskt lagringsgr\u00f6nsak inf\u00f6r vintern. <\/p>\n\n\n\n

MEN, det g\u00e5r \u00e4ven att odla den p\u00e5 v\u00e5ren! Mina v\u00e4nner p\u00e5 Sk\u00e4ve Tr\u00e4dg\u00e5rd<\/a> i J\u00e4rna har i flera \u00e5r s\u00e5tt daikon i kallv\u00e4xthus i slutet av mars (vid s\u00e5dd efter det g\u00e5r den l\u00e4tt i blom) och b\u00f6rja sk\u00f6rda stora sp\u00e4dda r\u00f6tter redan i b\u00f6rjan av maj – de v\u00e4xer h\u00e4pnadsv\u00e4ckande fort! Ut\u00f6ver fermentering \u00e4r den super god r\u00e5 och finriven p\u00e5 ris (med lite sojas\u00e5s), bimbap, miso soppa, en hummus macka, stark curry – ja, vad som helst, den \u00e4r s\u00e5 fr\u00e4sch! Anv\u00e4nda stj\u00e4lk och blast som spenat i varmr\u00e4tter eller g\u00f6ra en kimchi – obs! detta \u00e4r inget f\u00f6r de veka.<\/p>\n\n\n\n

Daikon fr\u00f6er i tre varianter hittar du p\u00e5 Run\u00e5bergs<\/a>.<\/p>\n\n\n\n

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Trajanus Scherlund p\u00e5 Sk\u00e4ve Tr\u00e4dg\u00e5rd visar upp f\u00f6rsta daikon f\u00f6r s\u00e4songen (maj).<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Daikon v\u00e4xer b\u00e5da upp\u00e5t och ned\u00e5t<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Hel fermenterade daikon<\/h2>\n\n\n\n

Dag 1 – f\u00f6r-salta
Sk\u00f6rda daikonen n\u00e4r de \u00e4r 2-4cm i diameter. Sk\u00e4r bort blasten (anv\u00e4nd som spenat eller prova en daikonstj\u00e4lk-kimchi – se nedan) – ta n\u00e5gra millimeter fr\u00e5n toppen av roten s\u00e5 blasten h\u00e5ller ihop.
Sk\u00f6lj noga och varva med salt c. 6% av vikten (60g per kg gr\u00f6nsaker). L\u00e4gga en tallrik uppep\u00e5 och l\u00e4mna \u00f6vernatt.<\/p>\n\n\n\n

Dag 2
H\u00e4lla bort v\u00e4tskan och sk\u00f6lja d\u00e4refter packa r\u00f6tterna i fermenterings-beh\u00e5llaren\/glassburken s\u00e5 t\u00e4tt som m\u00f6jligt och h\u00e4ll p\u00e5 en saltl\u00f6sning p\u00e5 2-3% (20-30g per liter vatten). Anv\u00e4nder du en stor beh\u00e5llare l\u00e4gg p\u00e5 en vikt eller tallrik l\u00e4ngst upp. Mj\u00f6lksyrar du direkt p\u00e5 mindre burkar r\u00e4cker det med att s\u00e4tta p\u00e5 locket.
L\u00e4mna i rumstemperatur 1-2 veckor, flytta sedan till kylsk\u00e5p\/jordk\u00e4llaren i utliggare tv\u00e5 veckor.
Sk\u00e4r upp vid servering.<\/p>\n\n\n\n

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F\u00f6r-salta r\u00f6tterna <\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Fermenterad daikon efter 3 veckor<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Fermenterad daikon med gurkmeja pulver<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Jag \u00e4lskar mj\u00f6lksyrade daikon helt utan kryddning men det blir \u00e4ven v\u00e4ldigt gott med gurkmeja eller att g\u00f6ra en enkel kimchi genom att l\u00e4gga in n\u00e5gra vitl\u00f6ksklyftor, n\u00e5gra bitar ingef\u00e4ra, en eller fler salladsl\u00f6k och n\u00e5gra chilis hel – helst f\u00e4rsk med torkad funkar ocks\u00e5.<\/p>\n\n\n\n

Vissnade daikon – fermenterad<\/h2>\n\n\n\n

Vill du f\u00e5 till n\u00e5got riktig speciellt prova att fermentera vissnade daikon. P\u00e5 det s\u00e4ttet f\u00e5r du en riktigt djup umami smak och den kommer att passa bra till ost brickan eller som en vegan alternativ till salami. <\/p>\n\n\n\n

Obs! Fast smaken blir god redan efter n\u00e5gra m\u00e5nader kan det faktiskt lukta f\u00f6rf\u00e4rligt (jag t\u00f6mde en klassrum med 30 personer vid en kurstillf\u00e4lle bara genom att \u00f6ppna burken) -lukten minskar med tid.<\/p>\n\n\n\n

\u00c4ven fast det kan verka som ett bra s\u00e4tt att anv\u00e4nda bortgl\u00f6mde r\u00f6tter fr\u00e5n kylen blir resultatet mycket b\u00e4ttre n\u00e4r du b\u00f6rjar men nysk\u00f6rdade. Sk\u00f6rda daikonen vid 4-6 cm diameter. Sk\u00e4r bort blasten och sk\u00f6lja noga. L\u00e5t vissna utomhus under n\u00e5gra torra varma dagar eller i k\u00f6ket vid behov. Sk\u00f6lja en g\u00e5ng till och varva med salt – typ 6% av gr\u00f6nsaksvikten. L\u00e4gg en tallrik och n\u00e5got tungt uppep\u00e5 och l\u00e5t st\u00e5 \u00f6vernatt. H\u00e4ll bort v\u00e4tskan och sk\u00f6lj l\u00e4tt dagen d\u00e4r p\u00e5 och stoppa ner i burken\/beh\u00e5llaren s\u00e5 t\u00e4tt som m\u00f6jligt. Med f\u00f6rdel l\u00e4gg n\u00e5got tungt som en kokt sten uppep\u00e5. L\u00e5t st\u00e5 i rumstemperatur (fast helst runt 15 – 18 C) i minst 6 m\u00e5nader och upp till n\u00e5gra \u00e5r!<\/p>\n\n\n\n

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L\u00e4gg de vissnade daikon i salt \u00f6vernatt<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Trycka in i burken – bilden fr\u00e5n 2019<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Mogen fermenterad daikon lagrad i 3 \u00e5r <\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Daikonsj\u00e4lk kimchi – kraftig smak!<\/h2>\n\n\n\n

Sk\u00f6lj blasten och ta bort gula\/bruna blad och stj\u00e4lk.<\/p>\n\n\n\n

Sk\u00e4r bort l\u00e4ngst upp d\u00e4r det \u00e4r mest blad – (anv\u00e4nda i matlagning – mums!). L\u00e5t stj\u00e4lkarna vissna lite genom att h\u00e4nga de utom hus en lagom varm dag eller i k\u00f6ket om v\u00e4dret inte duger. Efter ett par dagar sk\u00f6lj stj\u00e4lkarna och varva i salt – c. 6% av vikten. L\u00e4gg p\u00e5 en tallrik och n\u00e5got tungt som en sk\u00e5l fylld med vatten eller en sten. L\u00e5t st\u00e5 n\u00e5gra timmar eller \u00f6ver natt. H\u00e4ll bort v\u00e4tskan och sk\u00f6lj. G\u00f6r en kimchi smet<\/a> eller prova ett enklare variant genom att rulla stj\u00e4lkarna i chili flingor, finriven ingef\u00e4ra och vitl\u00f6k. Stoppa ner i en burk\/fermenterings beh\u00e5llare s\u00e5 t\u00e4tt det g\u00e5r och l\u00e4gg p\u00e5 en vikt (anv\u00e4nder du sten fr\u00e5n ut i naturen \u00e4r det bra att koka den n\u00e5gra minuter f\u00f6rst f\u00f6r att g\u00f6ra rent den). Sedan l\u00e5t st\u00e5 i rumstemperatur minst 2 veckor och upp till flera m\u00e5nader. Denna kimchi \u00e4r mycket kraftig och jag har anv\u00e4nd den mest i matlagning med mycket bra resultat i curry, falafel, pumpa soppa, s\u00e5ser, sallader m.m.<\/p>\n\n\n\n

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Blast som vissnar p\u00e5 torkst\u00e4ll<\/figcaption><\/figure>\n\n\n\n
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Sk\u00e4r bort en del bast<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Efter f\u00f6r-saltningen blanda med chili<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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L\u00e4gg p\u00e5 en vikt<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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Falafel kryddat med stj\u00e4lkkimchi och serverad med fermenterad daikon och l\u00e4tt fermenterad gurka<\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Daikon – Raphanus sativus var. longipinnatus – \u00e4r en gr\u00f6nsak med en gyllen framtid i Sverige. F\u00f6r det f\u00f6rsta \u00e4r den j\u00e4tte l\u00e4tt att odla och s\u00e5 \u00e4r den super god. Den odlas dessutom i stora delar av v\u00e4rlden i stora m\u00e4ngder. Precis som m\u00e5nga andra asiatiska k\u00e5l sorter, t\u00e5l den inte sommar ljuset i … <\/p>\n

Forts\u00e4tt l\u00e4sa \u201dDaikon p\u00e5 v\u00e5ren\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1156,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[51],"tags":[],"class_list":["post-1138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"acf":[],"yoast_head":"\nDaikon p\u00e5 v\u00e5ren • F\u00f6r\u00e4dlingsodling<\/title>\n<meta name=\"description\" content=\"Minst tre s\u00e4tt att fermentera daikon samt odlingstips.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foradlingsodling.se\/sv\/daikon-pa-varen\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Daikon p\u00e5 v\u00e5ren 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