Pickled Daikon Radish Recipe

Our school garden produced large white Japanese radishes (see School Garden Harvest). Most of the students took their share home, but three students gave me their portions. I mentioned how much I loved Japanese daikon when I lived in Japan. I was willing to try to pickle the daikon we had grown. Three students were interested in trying the pickled version.

The recipe is from the Food Network for Sweet Pickled Daikon Radish. I haven’t contacted my friends in Japan to see if this is close to what they do with daikon, but the taste will be the main indicator of the authenticity of the recipe.

Tonight I peeled and sliced the radishes and mixed them in a colander with 1/4 cup of salt. The colander was placed in a bowl to collect the water that came from the daikon radishes.

Japanese daikon radish

Japanese daikon radish

Peel, slice, cover with salt and train for an hour

Peel, slice, cover with salt and train for an hour

While the daikon was draining, I boiled 1 cup rice vinegar, 1 cup water, 1 cup sugar and 1/4 tsp. tumeric. Once the mixture boiled, I took it off the heat to allow it to cool.

Boiling vinegar, water, sugar, tumeric

Boiling vinegar, water, sugar, tumeric

After 1 hour, I the rinsed the daikon thoroughly with water, then dried it well. I placed the daikon in a sterile container and covered with the cooled water/vinegar/sugar/tumeric mixture.

Daikon covered with pickling solution

Daikon covered with pickling solution

It should be refrigerate for at least 4 hours, or preferably overnight. I will divide it into three portions and will take it to the students in the morning. I hope they like it!

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