Daikon is a long white radish popular in Asian cuisine for its mild and tangy taste. It often comes grated on the top of Japanese dishes or served as a pickle on the side. But don’t worry, you don’t need to go out to a restaurant to enjoy it, these pickles are super quick to make and can be ready to eat in just 24 hours.
Lightly pack the matchsticks of daikon into in a wide-mouthed jar, leaving 3-4cms of space between the veggies and the top of the jar.
Mix the tamari, vinegar and water together and pour into the jar, then cover by placing the rounds of daikon in concentric circles.
Place a clean jar inside the pickling jar to keep the vegetables submerged under the liquid. Don't worry if they're not all covered at first, it will happen naturally as the tamari draws the liquid out of the daikon.
Cover with a clean cloth and place in a cool place to ferment. The pickles will be ready to eat in 24-48 hours and will keep in the fridge for 7-10 days.
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