Tips and Recipes
for Brookfield Farm Crops







 

 

 

 

Daikon Radish (Raphanus sativus)

This large asian raddish has white skin and flesh and is generally milder than its round red cousins. Daikon is delicious cut thin for a peppery addition to salads, made into a relish, or pickled alone or with cabbage in a kimchi.

 

 

daikon

Storage Tips:

  • Refrigeration is necessary to retain moisture; Daikon will store in the hydrator drawer for up to one week.

Recipes:

Pickled Daikon (from food network)

1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.



 
 
 
5/22/01