About: Daikon

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.

Germans like to eat radishes, similar to daikon with bread, butter, salt and cured meats and cheeses.

Ingredients that complement daikon:

  • Rice vinegar
  • Sesame oil
  • Sesame seeds
  • Mustards
  • Hot peppers
  • Cilantro
  • Parsley
  • Soy sauce
  • Ginger
  • Cabbages