Once again, my CSA Box contained a vegetable I hadn’t seen before. As I seem to be saying every week, I am really enjoying playing with all of this new produce.
My kids think it is exciting to try new foods each week and I’m enjoying the challenge, as I find new uses for it all. I have to say that we all really enjoyed the flavor of the daikon radishes raw and as a bonus, they were really pretty too.
I wanted to do something a little different with the rest of them though.
My husband especially enjoyed these. He compared them to a lot of the foods he enjoyed while living in Korea many years ago.
Overnight Chinese Daikon Radish Pickles
Recipe slightly adapted from and with thanks to Allrecipes.com
Ingredients
- 2 cups peeled and sliced daikon about 1/4" thick
- 1 1/2 teaspoons kosher salt
- 1 1/2 tablespoons rice vinegar
- ¼ - 1/2 teaspoon freshly ground black pepper adjust to taste
- 1/2 teaspoon sesame oil
Instructions
- In a small mixing bowl, sprinkle the salt over the radish slices and toss to combine. Let it rest in the refrigerator for at least an hour. This will help the radishes soften and release some liquid.
- Drain the water from the bowl and rinse the daikon well. Pat them dry with a towel and then return to the bowl. Stir in the remaining ingredients and toss well to combine and coat all the slices. Cover and refrigerate at least 8 hours. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Anna @ hiddenponies says
I love all the creative veggie recipes you're posting lately! I've never tried daikon radishes, they look interesting.
SixBalloons says
Looks great! My mom likes to use Daikon in braised meat dishes… I guess like milder, less starchy carrots. In fact, Daikon in Chinese is literally "White Carrots"…
E @ Act Fast Chef says
I've never seen a daikon radish. It looks really interesting. Did you know what it was, or did you have to look it up?
Big Dude says
I don't believe I've ever had a pickled radish, perhaps because I'm not a big radish eater, but Bev is. If I can find the seeds around here, I'll grown some of these and give pickling a try for her.
Sue/the view from great island says
I'm so jealous of your great chow boxes—and they're inspiring a wonderful series of posts.
Jenn says
I think it's great that your kids get so excited about trying new foods. I definitely did not have that when I was younger!! Love this idea – I bet they tasted so good!
Joanne says
I never know what to do with daikon radishes but I love all things pickled! Totally trying this!
The Blonde Duck says
I'm so curious. I've never seen these.
The Harried Cook says
I have never tried anything with daikon, but I love pickled veggies and I am sure I would LOVE this! Thanks for sharing 🙂
Tricia @ saving room for dessert says
My husband would be all over these. He also loved Korean food while visiting. I've heard of daikon but never tried it – you are so brave!
Kristin says
I have several recipes saved that call for the use of daikon and until your post I had no idea what to look for! So thanks for sharing!
Marjie says
I love things you can set aside overnight, and they pretty much do the work for you!
Words Of Deliciousness says
I have never heard of daikon radishes. Sounds interesting.
Katherine Martinelli says
These look awesome! And they have gorgeous, large daikon radishes at the market near me 🙂
the starving student says
I love any and all types of pickles. These look great!
Chris says
You're on a blog version of Chopped. And you're winning.
Brina Kaiser says
SO funny! I happened upon your site because I got daikon radishes in MY Chow Locally box this week – almost 2 years to the day after you posted this. Love in-season veggies 🙂
Mary says
That's awesome. I'm so glad it was helpful!
Teng says
Thank you for this recipe! I loved it so much that I make a lot so I could share with friends! I decided not to rinse the daikon after sprinkling with salt. I just reduced the amount of salt and mixed the rest of the ingredients. I also don’t wait until the next day to eat. It’s good to eat right away especially with baked fish! Again, thank you for sharing this recipe!