Ingredients
- 1 1/2 kg daikon.
- 2 tablespoons salt.
- 4 tablespoons whey.
Directions
- Daikon is a big white radish… often used grated on Japanese meals – you can find them at Asian grocers.
Grate the daikon (I use a blender with a grater attachment). Make sure you don’t use an “woody” bits…they make the pickle, well, wooden. Combine with the whey and salt in a bowl and pound gently with a wooden device (a meat hammer) to release the juice. Place in a small mason jar and press down with the hammer so the juices rise to the surface. DON’T fill to brim because it will expand. Leave at room temperature for a few days, then refrigerate. The pickle gets better with age!
Super healthy pickled daikon.
Ingredients
- 1 1/2 kg daikon.
- 2 tablespoons salt.
- 4 tablespoons whey.
Directions
- Daikon is a big white radish… often used grated on Japanese meals – you can find them at Asian grocers.
Grate the daikon (I use a blender with a grater attachment). Make sure you don’t use an “woody” bits…they make the pickle, well, wooden. Combine with the whey and salt in a bowl and pound gently with a wooden device (a meat hammer) to release the juice. Place in a small mason jar and press down with the hammer so the juices rise to the surface. DON’T fill to brim because it will expand. Leave at room temperature for a few days, then refrigerate. The pickle gets better with age!