i’ve been eating a lot of daikon radishes lately. i think it stared with a trip to street, a pretty solid restaurant in portsmouth, nh. they had a really awesome asian slaw-kinda salad, which featured daikon, and that i’ve replicated [with variations] a few times of times since. i’ll probably post a recipe for that next time i make it [it's still in beta testing]. but i really took a shining to daikon, so i’ve also been looking for other things to do with them aside from this one salad. they’re like a delicious combination of jicama, red radish, and carrot. plus they’re pretty chock full of good things [like vitamin c, b vitamins, potassium and other minerals].
the topic of daikon came up again while i was at my parents’ house recently, as my mom and brother and i were cooking dinner together one night, and i requested my mom pick up one to stick in the [regular green] salad we were making. it was good in the salad, but i mentioned that it was also possible to pickle them. i had pickled daikons as a table snack once at fine line bistro [ithaca], but had never done it myself.
i submit to you, my first attempt at pickling daikon radishes. it’s a twist on the vietnamese recipe for do chua. and it is delicious [imho].
- 1 daikon radish [cut into rounds]
- 2 carrots [cut into rounds]
- 4 cloves garlic [halved]
- 1 smallish onion [chopped]
- some fresh ginger [cut into ~1/8" cubes]
- some fresh rosemary
- 1 T salt
- 1 T + 1/2 c sugar
- 1 1/4 c white vinegar
- 1/2 c rice wine vinegar
- 1 1/2 c water
- cut the veggies up, put in a bowl with rosemary, 1 T salt, and 1 T sugar, toss with hands to cover evenly, transfer to a strainer or basket let sit for ~10 min. you want to get a fair bit of the liquid out of the veggies, so they soak up the brine, so they should be soft/flexible enough to bend slightly.
- warm the 1/2 c sugar, vinegars, and wine in a sauce pan on the stove. stir until the sugar is dissolved
- rinse the veggies with cold water, press to expel liquid, let sit in strainer for another minute or so, then pack into jars
- cover with brine, close lids, stick in fridge
- you can start eating after 1 hr, but it gets better with time. dust with some cracked pepper or sea salt
this made about 3 pints [or a quart and a pint]. i didn’t give exact volumes on some ingredients because they’re flexible depending on what you want, flavor wise. the ginger is a strong one, so only put in a lil bit!
this is a daikon radish:
chopped and salted/sugared!
fill it with brine!