If you know anything about traditional Japanese daikon pickle, you will know that it is made in rice bran mash and is STINKY. This easy daikon pickle is simple, delicious and … sweet smelling!
Traditional Japanese pickled daikon:
Mieko, my first mother-in-law, is a wonderful Japanese Canadian woman who has reached the ripe old age of 93. A couple of weeks ago when she was over for lunch, she mentioned that she had made a daikon pickle that tasted great and wasn’t stinky. “Years ago,” she chuckled, “I can remember opening the cupboard where I had daikon pickle brewing and pee eww … the smell was awful.”
“Takuan” is the Japanese name for this “stinky pickle” which incubates in a pickling crock for several months. If you REALLY want to know how to make this stinky pickle, have a look here.
Make it … I dare ya.
Other uses for daikon radish:
You can also roast it, slow cook it or use it in coleslaws and other salads.
Make sweet smelling easy daikon pickle in just three days:
- slice the daikon with a mandoline
- put in a glass storage container and salt each layer
- wait one day
- press the liquid out of the salted radish
- cover with a honey vinegar solution
- wait two more days
Mmmm … easy daikon pickle that is pliable, crunchy and … slightly sweet and sour.
I have to confess that I didn’t have high hopes for this pickle but it is DELISH.
Food to Heal Ourselves
Easy sweet smelling daikon pickle.
15 minPrep Time
15 minTotal Time
A large daikon radish, peeled and cut in 1/8 inch slices using a mandoline: buy at amazon.com or at amazon.ca, or a food processor: at amazon.com or amazon.ca
one tablespoon Himalayan sea salt
1/2 cup filtered water
1/4 cup honey
1/2 cup plus one tablespoon white wine vinegar: buy at amazon.com or amazon.ca
Layer sliced radish in a glass storage container, sprinkling salt in between each layer.
Store in the fridge for 24 hours.
Squeeze out any excess salt water from the daikon slices and put the slices in back in the glass container.
Combine honey, filtered water and white wine vinegar in a saucepan and heat gently.
Pour the warmed vinegar and honey solution over the sliced daikon until just covered.
Refrigerate for two days, gently rotating the storage container every once in awhile.
1. Slice the radish using the "thick"attachment for a mandoline or use the slicing attachment on a food processor.
2. the total time to make this pickle is 36 hours.
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