Comments on: Pickled Daikon

By: When You Ralk, You've Wun

When You Ralk, You've Wun — Mon, 22 Mar 2010 20:28:54 +0000

[...] Of course, I gobbled it up without taking a picture, so I’m using this substitute from The Breakaway Cook, an amazing writer (and [...]

By: When You Ralk, You've Wun | Silly Tater Tot

When You Ralk, You've Wun | Silly Tater Tot — Tue, 11 Aug 2009 01:26:14 +0000

[...] Of course, I gobbled it up without taking a picture, so I’m using this substitute from The Breakaway Cook, an amazing writer (and [...]

By: A New Pickled Daikon | The Breakaway Cook

A New Pickled Daikon | The Breakaway Cook — Tue, 03 Feb 2009 00:15:49 +0000

[...] 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. [...]

By: Matcha Rice and Pickles | The Breakaway Cook

Matcha Rice and Pickles | The Breakaway Cook — Sat, 22 Mar 2008 04:41:58 +0000

[...] The pickles were all from the fridge: homemade sauerkraut (more on this soon, I promise), pickled ginger, pickled carrots, and pickled daikon. [...]

By: Ali

Ali — Fri, 14 Mar 2008 01:42:00 +0000

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

By: Anonymous

Anonymous — Fri, 14 Mar 2008 01:38:00 +0000

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: helen

helen — Thu, 13 Mar 2008 07:17:00 +0000

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!