This is happening during the fermentation period. It has been about 10 days over at this keeping this room temperature of 26-28°C. It turned slightly brownish already and the part that worried me is that there is some white stuff developing on the fermented radish. Is it okay?


There shouldn't be white stuff developing on it. The room temperature is fine. To be on the safe side, I'd get rid of the bits with the white stuff.

Updated on April 12, 2018

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