There are various ways to pickle daikon, including drying the radishes with leaves attached, or using fresh radishes for a crispier result. Different types of daikon can be pickled, with aokubi-daikon being a popular choice. Leaves should be removed before pickling, and thicker slices will be crisper.
There are several ways to prepare pickled daikon, so the best recommendations may depend on your desired results. A traditional method of making pickled daikon is to first dry the radishes with the leaves still attached. If this method is used, after drying, the leaves must be cut and placed on top of the pickling mixture before the container is sealed. To create a crispier pickled daikon, use fresh radishes instead of dried ones. The freshness and flavor can also be customized by changing the way the radishes are cut.
Daikon radishes, also known as white radish, mooli and lo bok, are a variety of East Asian radish. There are many different types of daikon radish, some of which are white all the way through, and some that are pale green in color. You can pickle any type of daikon, although the large, mildly flavored, aokubi-daikon from Japan is a popular choice. These radishes look like very large white carrots and there are a number of ways they can be pickled.
One of the more traditional methods of pickling Daikon radishes is to first let them dry. The most important tip associated with this method is not to remove the leaves until the drying process is complete. Daikon radishes can be left out during this process, but must be brought inside if it rains or there is any chance of morning dew. If the radishes can be left in an area where they will experience a dry breeze, that can also be beneficial.
The easiest way to tell when radishes are ready to pickle is how easily they bend and should be pliable enough before being placed in a pickling mixture. In order to get the best results from this traditional method, the leaves should be cut off before pickling. After the radishes have been placed in the pickling container, the leaves can be added and then covered in salt.
In order to make a version of pickled daikon crispier, there are a number of other tips that can be followed. Fresh daikon can be cut up and placed directly into a pickling mixture, which will usually result in a fresher product. Thicker slices will typically be crisper as well, and thinner slices will end up with a stronger flavor. Before pickling the slices, they must first be folded into a colander and mixed with a little salt. This will typically result in the crispest pickled daikon possible.
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