Use up some of our beautiful Local Roots daikon to make these simple, elegant, and delicious pickles come to life. Here, pieces of brightly colored daikon radish are lightly pickled with an umami-packed combination of rice vinegar and miso. In adding a splash of mirin, a Japanese sweet cooking sake, we highlight the natural sweetness of the daikon, making it that much. tastier. If you don’t have daikon, cucumber also works well in this recipe as a substitute.
3-4 small Local Roots daikon
2 Tbsps. rice vinegar
1 Tbsp. mirin
2 tsp. white miso paste
1 tsp. grated ginger
Salt to taste
1. Wash and peel the daikon. Slice the daikon into ¼ inch rounds
2. Rub the cut daikon with 1 Tbsp of salt.
3. Let the daikon sit in the salt for 10 minutes.
4. Rinse the salt off of the daikon thoroughly. This salting process helps the daikon to stay crunchy in the final pickle.
5. Mix together the miso, rice vinegar, ginger, and mirin in a small bowl until thoroughly combined.
6. Pour the marinade over the rinsed daikon and mix well.
7. Serve immediately, or store in a jar in the fridge for up to one week.
This recipe was created by Local Roots Recipe contributor Sachi Nagase / @bothand.nyc
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