Pickled Daikon Radish

Farmers' markets are great ways to rediscover the radish! The heriloom varieties like French Breakfast, Beauty Heart, the multicoloured Easter Egg, can quickly make the radish suprisingly one of your favourites!

Radishes are also great for pickling and compliment sandwiches and pates quite nicely. Here is a recipe for pickled Daikon radishes courtesy Wild Flight Farms.

Takuan
Japanese dish of fermented daikon radish. It is a form of Tsukemono (Japanese pickled veggies), which are served as side dishes or snacks, and are even part of the Japanese tea ceremony. Takuan in particular is often served at the end of meal to help digestion.

Ingredients:

• 2 large daikon radishes (approx 2 lbs)

• 3 cups water

• 1/4 cup sea salt

• 1/4 cup organic raw sugar

• 1/4 cup rice vinegar
• 
1/4 tsp ground turmeric

Directions:

1. Boil one cup of the water, then mix in the salt, sugar, and turmeric.
2. Stir together until dissolved, then add the rest of the water and let it cool to room temperature. The turmeric may not completely dissolve, which is fine.
3. As the water cools, peel your radishes and cut them into half-moons, about 1/4″ thick.
4. Fill up a half-gallon jar (or two quart-sized jars) with the sliced veggies.
5. Once the water is cool, add the rice vinegar and pour everything into the jar.
6. Add additional water if needed, until there’s about 1/2″ of air at the top of the jar.
7. Seal and leave in a dark part of your house for four or five days.
8. You may want to release the seal after a few days to let the pressurized air escape.
9. Be sure to gently mix your jar every couple days to make sure the turmeric colors everything evenly.
10. Serve with any rice dish!