Being a gardener, it's fascinating to harvest the fruits of your labor. It's summer here in New Zealand so vegetables sowed and transplanted in spring time are due for picking.
The daikon raddish (white raddish) is one veggie that is not one of my favorites. Picking a few pisces of them gave me a bit of a thought: what should I do to make use of it?
I consulted Aunty Google for any information about it. Voila I found something interesting: Vietnamese and Korean recipes for pickling daikon raddish. The ingredients are similar and the process is quick and easy. According to youtube, the pickled daikon and carrots is well-loved by the Vietnamese people for their sandwiches, called, banh mi plus other dishes.
I experimented and followed the recipe to the letters. It's a different way to use the daikon raddish and it gave a different taste; but then, it tasted quite bland for me, so I added slices of ginger and a pinch of red chili to add a bit of zing. Lo and behold, I liked the taste so I did more and thought of sharing it as a food gift this Christmas season and ask for their feedback. If the receivers gave a positive nod, I will add this Pickled Daikon and Carrot with my Achara. Plus, organically plant more daikon raddish.
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