Once again, my Chow 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's exciting to try new things 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.
Are you a fan of Korean foods? I'm sure these would be loved by many other people as well, but my husband especially enjoyed them. He compared them to a lot of the food he enjoyed while living in Korea many years ago.
Overnight Chinese Daikon Radish Pickles
recipe slightly adapted from Allrecipes
2 cups peeled and sliced daikon, about 1/4" thick
1 1/2 teaspoons kosher salt
1 1/2 tablespoons rice vinegar
1/4 - 1/2 teaspoon freshly ground black pepper, adjust to taste
1/2 teaspoon sesame oil
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!
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