Daikon radishes are mild flavored winter radishes popular in East Asian cuisine. Known for its crisp texture and versatility in dishes like soups, salads, and pickled. They can be eaten raw or cooked, they are slightly spicy when raw to mild and sweet when cooked. They are low calories, rich in fiber, potassium, and vitamin C. They also offer antioxidant and anti-inflammatory properties that support digestion, immune function, and overall health.

Korean Pickled Radish by Shruthi Baskaran-Makanju

Ingredients:

• 1 lb Korean radish, or Daikon radish
• ½ cup distilled white vinegar
• ½ cup water
• 3 tablespoons sugar
• 1 teaspoon salt
• 2 garlic cloves, optional
• 1 teaspoon gochugaru, optional, substitute red pepper flakes

Instructions:

• Rinse one pound of daikon radishes. Then, slice the ends of the radishes and peel them. Finally, slice them into roughly even sized cubes. Add the radish cubes to an airtight glass jar.
• Then, prepare the pickling liquid. Add half cup of distilled white vinegar, half cup of water, three tablespoons of sugar and one teaspoon of salt to a small saucepan. Heat this until it dissolves, then allow it to cool to room temperature.
• Add two cloves of garlic and a teaspoon of Korean gochugaru (optional) to the jar with the radish cubes. Then, pour the pickling liquid over the radishes until it covers all of them fully.
• Close the jar tightly and refrigerate overnight. Your pickled radishes will be ready to go the next day.