Pickled Daikon
March 10th, 2008 Posted in Dishes, Uncategorized
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?
6 Responses to “Pickled Daikon”
By
helen on Mar 13, 2008
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!
By
Anonymous on Mar 14, 2008
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
By
Ali on Mar 14, 2008
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