| I make my favorite quick summer pickles with daikon. This also works
with small white radishes found in the grocery store (usually from
Canada, for some reason). Just cut into 3"-4" matchsticks. The
pickler is 1/3 tamari, 1/3 lemon juice, 1/3 water. Mix it all up and
marinate at least one hour. Probably best to drain after at most two
hours, otherwise they can get too salty. These are great because you
can make them up when you get home from work and eat them with dinner.
I have also made overnight pickles with broccoli stems which you may
want to try with daikon. I keep a jar in the fridge with 1/2 tamari,
1/2 water. Slice the broccoli stems into 1" pieces and pickle in the
fridge overnight. Bigger slices may be better for daikon since it's
more porous than the broccoli. This is also good, with or without
lemon, for cauliflower and cabbage heels.
I think the imported daikon pickles I buy in the health food store is
made with miso. I'll check _The_Book_of_Miso_ to see if it has a
recipe.
Can't WAIT to have a garden again!
Nancy
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Gee, these pickles never last longer than overnight in my house. I
would guess they'd keep at least up to a couple of weeks in the fridge.
The pickled daikon sold in health food stores is called "takuan". The
daikon is first pickled in moist salted rice bran, then in miso for 3-4
weeks. Unfortunately I don't have a recipe for this, but it sounds
like it's salt-pressed with rice bran before the miso. Let us know if
you're adventureous enough to try this. In the meantime, here's a recipe
for basic miso pickle.
Use whole daikon (or turnip). Salt-press for 1 week or air dry 5-10
days, until soft and well contracted.
Salt-press: Use 2T sea salt per pound of daikon. Sprinkle entire
surface with salt, place in glass or ceramic container.
Place dish on top of daikon and at least 10lb. weight
on top of that. I use 1/2 gallon juice jar filled with
water--may just use a rock. When done, rinse daikon well
and pat dry.
Air dry: (Much easier) Just hang daikon by leaves in cool dry
place until it goes very limp.
Embed in red miso (or whatever dark miso you have on hand) for at least
4-6 months, or up to 2-3 years.
For faster pickles, cut lengthwise into halves and into 3"-6" sections.
Salt-press 24 hrs or air dry 10 days. Embed in miso 3-4 months. May
add 1/2 t. 5-spice powder to every 2 c. miso for hotter pickles.
Good luck! I've not tried miso picling myself, but I'm inspired to
give it a go, too.
Nancy
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