The daikon is also known as the Japanese or Chinese radish, or even as the winter radish. The roots can be pickled for eating, as follows.
- Daikon roots
- Rice bran
1Hang the roots up. Leave them to wilt for two weeks in the outdoors.
2Bring the roots in for preparation. Slice them evenly.
3Place the slices into a sealed container. Layer them, alternating with rice bran and salt. The quantity of rice bran and salt should be 15 percent rice bran, 6 percent salt, 79 percent daikon roots.
4Leave to pickle. The result is a Japanese food known as "takuan". Use it to garnish rice and other food.
- Daikon roots can also be used peeled, then chopped and added to soups.
- Daikon roots contain an enzyme that helps to digest starch. (Example: Onigiri with Takuan)
- Daikon leaf is also nutritious. You can eat.
- The yellow colored with gardenia. This color is common in Japan.
Things You'll Need
- Sealable container
- Hanging space
Sources and Citations
- Dr Tim Jenkins, "Radical Radish", in NZ Gardener, p. 92, (January 2007).