I just posted an article on the health benefits of the daikon radish. So I thought I better post a Pickled Daikon recipe.
I also decided to do more research on the health benefits of daikon.
Upon further research I found that many people claimed they beat cancer by eating pickled daikon, even advanced stages.
Moreover, these same people not only got rid of the cancer but they regained good health.
Now, I’m not claiming that the daikon radish is a cure for cancer. However, this amazing white radish has been used in Asian medicine for centuries. The way I look at it is, you have nothing to lose by eating pickled daikon on a regular basis.
Note: According to ancient Chinese medicine, people should not eat daikon under the following conditions:
- You have a cold and weak spleen/stomach conditions. It may cause stomach pain
- You’re consuming powerful herbs like red ginseng. Strong herbs can lower the effectiveness of daikon
For more information on the health benefits of the daikon radish see Daikon Radish for Cancer Prevention
Making Pickled Daikon is very easy. On the other hand, the spices you add to the recipe will make a huge difference on how it tastes. There is really no wrong way in making Pickled Daikon. It’s all in the preference of your palate.
For example, some recipes call for red chili pepper which will give it a bite. Red pepper is also good to add when you can only find dried daikon which might taste peppery. Pickling a peppery daikon will be complemented by the sweet and salty flavor.
Other recipe versions say to add turmeric and ginger which is a very common Japanese version. On the other hand, you can omit all spices and create a basic Pickled Daikon that will go with just about any entrée. Personally, I prefer the traditional simple method, without the spices. But all versions are a warm welcome to any meal.
Extra note: The amount of salt and sugar may look like it’s too much, especially for something pickled. I assure you, it’s not. Pickled daikon is not meant to be a meal or snack but a palate cleanser between dishes. In fact, in Japan a palate cleanser is known as Hashi Yasume (箸休め), which literally means chopstick rest
Pickled daikon is excellent paired with soups, spring rolls, rice or sushi.
- 2 pounds daikon radishes (about 2 large daikons)
- ½ cup organic rice vinegar
- 2 teaspoons sake (optional)
- 4 cups filtered water
- 8 teaspoons to ¼ cup fine ground Himalayan salt, to taste
- 2/3 cup organic sugar, to taste
- 2-3 TBLS of turmeric, to taste (optional)
- 2 thumb sized pieces of ginger, julienned (optional)
- Wash daikons with a vegetable scrub brush until clean
- Cut off the top and bottom part of rash daikon. Cut daikon diagonally into eight or ten pieces or slice thinly into circular discs, preferably using a mandolin
- Place the daikon in a stainless steel pot or container and add salt
- Meanwhile, put the water and sugar into a pot and bring to a slow boil. Reduce to low heat
- Add vinegar, ginger and turmeric to sugar water. Simmer on low heat for a few minutes. Remove from heat
- Sterilize and few jars and lids. Place the daikon into the jars, packing tightly
- Cover the daikon with the liquid mixture. Seal the jars with the lids. Place in the refrigerator a minimum of 2 days, preferably a week. Serve with a complementary favorite entrée
- If you have older daikon omit the turmeric and ginger (if using) and add 1 red chili pepper to the brine after cooking. Never cook hot peppers with the brine unless you like exceptionally fiery hot foods.
Finding the Perfect Healthy Ingredients
Disclaimer: The statements enclosed herein have not been evaluated by the Food and Drug Administration. The products and information mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. Information and statements made are for education purposes and are not intended to replace the advice of a healthcare professional. Before starting any diet, seek expert advice.
Pickled daikon on blue plate: I Believe I Can Fry via photopin cc
Pickled daikon in jars: I Believe I Can Fry via photopin cc
Sliced daikon: I Believe I Can Fry via photopin cc
Sliced daikon pickled with turmeric: kattebelletje via photopin cc
A jar of pickled daikon: chopped_pork via photopin cc