Daikon Radish...Pickles?
Crunchy and tangy quick pickles with a bit of spice!
As I mentioned in my previous post where I showed you how I like to make a Strawberry Basil Shrub, the next few posts will focus on fermentation. One of my greatest inspirations in life is the book "Art of Fermentation" by Sandor Katz.
Daikon radishes are some of my favorite vegetables.
They are a nutritional powerhouse with high levels of vitamin C and digestive enzymes that help process proteins, fats, and carbohydrates. They possess antibacterial, anti-inflammatory, antiviral, and diuretic properties, benefiting digestive health.
Fermenting them only enhances their health benefits.
When shopping for daikon radishes, ensure they are very firm. Give them a squeeze; they shouldn't be soft or bendy. The harder they are, the fresher they are.
The daikon should be creamy white in color, not yellow or brown.
Daikon radishes can be found at most grocery stores, as well as the Indian Market, Asian Market, or Farmer’s Market.
I've been extremely busy recently, working 12-16+ hour days for the past few months preparing for Blade Show Atlanta, which I'm leaving for tomorrow. Blade Show Atlanta is the world’s largest knife show with thousands of vendors, and I'm very excited, nervous, and ready to make an impact as a new exhibitor.
Blade Show is a dream come true for me. Attending the world's largest knife show as an exhibitor for kitchen knives is incredibly special, and I feel blessed to have the opportunity to enter a few pieces in the Blade Show awards.
Your encouragement has made this journey possible, and I truly appreciate all the love.
I will be producing a large batch of Damascus steel kitchen knives, along with spatulas and a few other items. There will be nearly 100 knives in total.
By mid-June, I'll have all-new pieces listed on my website, including 10" yanigaba-hybrid style slicers in Damascus steel, perfect for slicing bread and BBQ. I'll also have the Farmhouse Ripple and Jade Monolith series in Damascus steel. I'll post here and on my newsletter when those pieces are live.
A quick pickle, also known as a refrigerator pickle, is a method of pickling that involves soaking vegetables in a vinegar-based brine. This technique allows the vegetables to absorb the flavors quickly, typically within a few hours to a couple of days, and they are stored in the refrigerator rather than being processed for long-term shelf storage.
I like to pickle carrots, cucumbers, daikons, and many other vegetables this way.
I enjoy making pickles using the traditional method, but this technique saves time, and I've been cherishing any extra time I have lately, usually to rest, go to the gym, or take a walk.
Daikon Quick Pickles Recipe
These quick and easy daikon pickles can be ready in just a few hours after refrigeration, but they are best enjoyed after sitting for 24 hours or more.
I like to let them enhance for about 5 days in my fridge.
They offer a perfect balance of tangy sweetness and spiciness with a delightful crunch.
Ingredients:
1 large daikon radish
1 1/2 tablespoons salt
2 cloves garlic, minced
1 chili pepper, minced (optional, for a bit of spiciness)
1-2 slices raw beet (for color, flavor, and sweetness)
1/2 cup rice vinegar
1/2 cup + 2 tablespoons hot water
1 teaspoon turbinado sugar
Instructions:
Prepare the Daikon Radish:
Wash and peel the daikon radish.
Cut the daikon radish into your preferred shape (thin matchsticks, thick sticks, or cubes).
Place the cut daikon in a large bowl.
Salting the Daikon:
Add 1 tablespoon of salt to the daikon and massage it in.
Let the daikon sit for 15 minutes to draw out the bitter water.
Rinse the Daikon:
After 15 minutes, rinse the daikon well with cold water.
Set the daikon aside.
Prepare the Brine:
In a separate bowl, mix together the turbinado sugar, rice vinegar, minced chili pepper, raw beet slices, 1/2 tablespoon salt, and hot water.
Peel and smash 1 clove of garlic to release its juices, then add it to the brine.
My beet-infused, sweet and spicy brine is on the left, and the radishes are infusing in the brine on the right.
Combine and Store:
Add the rinsed daikon radish to a glass jar.
Cover the daikon with the vinegar brine until the daikon is fully submerged.
Seal the jar well.
Refrigerate:
Let the jar sit in the fridge for a minimum of 2 hours, but preferably 24 hours for the best flavor.
Enjoy on salads, as a snack on its own, in place of pickles on a sandwich or chopped up in a stir fry.
I hope everyone has a great rest of the week!
