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Recipes | 28 by Sam Wood
founder, IQS
 

Homemade Pickled Daikon

Photo by: Sarah Wilson.
  • servings
  • Prep - 10 mins
  • Total - 10 mins
Photo by: Sarah Wilson.

Super healthy pickled daikon.  

Servings:
Preparation: 10 mins

Tags: , , , , , , , ,

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!