Daikon radish is a staple of Korean cuisine. It really can’t be substituted for American red radish, it’s a totally different flavor. Daikon is usually sold as a rather large, foot-long radish. While there are many preparations of daikon for kimchis, this is the most simple: pickled daikon and carrot strips. A hand mandoline will do a terrific job at julienning them. Other preparations of daikon pickle the radish in larger chunks, and those are usually yellow in color (turmeric) to signify the difference, or follow a more gochugaru-garlic base. Rice vinegar will give a more authentic taste, but apple cider vinegar works just as well. Use a 1 quart mason jar or other suitable, closeable jar to pickle the radish.
Ingredients
Method
- In a small saucepan, mix the brine with a whisk over low heat, until the sugar and salt are dissolved.
- Fill the mason jar with the daikon and carrots, mixed together.
- Pour the brine over the veggies, close the lid, and shake to cover all the radish/carrots.
- Keep at room temperature for several hours, refrigerate to serve.
