Daikon radishes

[MaryMorph]

Our final CSA box of the year brought us, amongst other things, a couple of huge daikon radishes. What can I do with them?

Thanks for all of your help through the season as I've been introduced to a bunch of new kinds of produce!

Mary Jo

[Hammster]

I've been making this lately.
Quite delicious and isn't spicy in any way.

Water Kimchi

1 head napa cabbage, cut lengthwise into 1-inch-wide strips
1/3 large white radish (moo or daikon), sliced into thin 1-inch-wide, 2-inch long rectangles (about 1 1/3 cups)
6 tablespoons coarse salt, divided use (can easily use half the salt)
1 Korean pear or Asian pear, peeled and sliced into thin half-moons (I've used jicama when asian pears aren't around or are too expensive)
6 garlic cloves, peeled and halved
6 scallions, cut into 2-inch pieces
2 tablespoons sugar

Combine the cabbage and radish with 2 tablespoons of the salt in a large bowl and toss to coat. Let the mixture stand for 20 minutes. Add the pear, garlic and scallions, and stir to combine. Pack the vegetables into 4 glass quart jars or a gallon plastic container. Meanwhile, dissolve the sugar and the remaining 4 tablespoons salt in 8 cups cold water and pour over the kimchi. Cover the kimchi and let set at room temperature for 2 to 4 days depending on how fermented you like it. After this initial fermentation, store the tightly covered kimchi for up to a month in the refrigerator where it will continue to ferment and improve in flavor.

Makes 4 quarts.

From “The Kimchi Chronicles” by Marja Vongerichten

[patt]

Hammster, that Kimchi sounds wonderful, though IMHO, it needs a wee bit of red chili flakes.

Mary Jo, I've used Daikon as a base for slaw, just shredded, some slivered green onion added, a bit of sesame oil, soy sauce, some rice vinegar and tossed with a few teaspoons of sesame seed. I've also included it in a roasted vegetable medley.


Patt

[Hammster]

Hammster, that Kimchi sounds wonderful, though IMHO, it needs a wee bit of red chili flakes.
Patt

Yeah, that would be good but then it becomes like any other kimchi. Not being spicy is what makes this one so different.

[Anne]

I shred daikon and add it to cabbage/carrot slaw.

[Soupandstew]

I love daikon and use it in slaws and salsas. It's also good in stir fry dishes because it keeps its crunch.