I’ve been trying to score a bucket of rice bran to make real takuan (Japanese pickled daikon), but the two beautiful daikon I picked up at the farmers’ market weren’t about to patiently wait around for me, so I made a quick-pickle version of them. And boy am I glad I did.
I had a big bag of Meyer lemons from a friend’s tree, a million kinds of fruit vinegar, and plenty of honey, so why not? I first benriner-ed the daikon into very thin discs, then salted them (with kosher salt) to draw out some of the water. While the salt was doing its thing, I combined some orange blossom honey, raspberry ginger vinegar (leftover from recent batch of raspberry pickled ginger), and the juice and zest of two lemons.
I then rinsed the daikon discs well and dried them as best I could with a clean tea towel, and added them to the brine.
They’re delightfully crunchy and really lemony, yet still have that radish kick. I’m serving a small mound of them with everything I eat. I think they have earned a permanent place in the fridge!
Has anyone ever tried pickled daikon?
Growing up, there’s always a jar of pickled something in the fridge – daikon, carrots, ginger, kolhrabi, etc. With a bowl of properly-cooked rice – oh, heaven!
I’ve never tried this version, as I usually buy it already made in jars but this sounds delicious…I really like daikon, and eat quite a lot of it together with other pickled vegetables too (they’re so good for our health)!
Will experiment with some soon
I’ve never tried this version, as I usually buy jars of already made daikon…but yours sounds delicious! I love daikon and I eat lots of it together with other pickled vegetables (which are so good for our health)!
I’ll have to make some soon
[...] The pickles were all from the fridge: homemade sauerkraut (more on this soon, I promise), pickled ginger, pickled carrots, and pickled daikon. [...]
[...] 16 layers of various vegetables in it as well), the other for pickling. We’ve talked about pickled daikon before, but not this one: its complexity and color comes from matcha salt, which replaces regular salt. [...]
[...] Of course, I gobbled it up without taking a picture, so I’m using this substitute from The Breakaway Cook, an amazing writer (and [...]
[...] Of course, I gobbled it up without taking a picture, so I’m using this substitute from The Breakaway Cook, an amazing writer (and [...]