Jamie says: One of my new year’s resolutions was to cook with more ethnic foods and foods outside my comfort box. So when I went to the farmer’s market and saw organic daikon I figured I’d give this new food a try…
I asked the vendor what I should do with it and he said he pickles it. I took his advice…
Daikon is in the radish family. It’s crunchy and, when pickled, has a strong vinegar taste.
I enjoyed it on a salad. I put extra virgin olive oil on the salad but held off on the vinegar. This allowed the daikon to provide bursts of vinegar flavor throughout.
- 1/2 daikon (organic, farmers’ market)
- 1 cup white vinegar
- With a vegetable peeler, peel daikon and cube with a knife. Place in a jar. Pour vinegar on top (enough to cover daikon). Place lid on jar and refrigerate for at least 24 hours. Drain. Enjoy!
- Nutrition note: Daikon is in the radish family. It is very low in calories and carbohydrates, and essentially has no fat, protein, and nutrients. Enjoy it is as a “free” topping.