Daikon is a cold weather white radish that can range from mild to moderately spicy. It is in the Brassica family. It has a long, tapered root and can get quite large. It grows well in the temperate Pacific Northwest climate and is a staple in Winter CSA Shares and at winter farmers’ markets.
Daikon is often a component of kimchi, the Korean spicy fermented napa cabbage dish/condiment. It is also commonly pickled and used in stir fries. It is crunchy when raw and both sweet and a bit spicy. It is quite pungent raw and can be overpowering when you open a jar of quick daikon pickles but it subsides quickly and the flavor is sweet and briny.
You can also roast daikon like any other root vegetable, tossed in a little oil and salt. It’s nice mixed with other roots and prepared like this.
Ingredients that complement daikon:
- Rice vinegar
- Sesame oil
- Sesame seeds
- Hot peppers
- Soy sauce