James' Pickled Daikon

Dai-what? DaiKON. Daikon. It's awesome. It's an asian root vegetable that is sorta funky and sorta crisp and refreshing. It sorta looks like a big white carrot and sorta tastes like a radish (actually, that's EXACTLY what it is!). I love it! And my favorite way to eat it is from a big old jar of James' Pickled Daikon!

Now here's how to make it!

James’ Pickled Daikon

• 2 LBS Daikon Radishes

• 2 Celery Stalks

• 2 Medium Carrots

• 1 Serrano Chili

• 5 Garlic Cloves

• 1 Small piece of Ginger

• 16 TBSP Low Sodium Soy Sauce

• 8 TBSP Rice Vinegar

• 8 TBSP Plum Juice Extract (can Sub 8 TBSP sugar, just simmer the Soy/Vinegar with Sugar to incorporate)

• 4 TBSP Veggie StockKosher Salt

Using a mandolin, slice the Daikon into 1/4” pieces and place in a large bowl. Sprinkle liberal amounts of salt over Daikon, mix to coat. Let this sit for 1/2 hour; drain & rinse, then pat dry. Slice Celery and Carrots 1/8” thick, de-seed and dice Serrano, dice garlic and ginger.

Layer veggies into a mason jar, about three layers of each. Mix up all liquid ingredients and pour over the top of the veggies. Push down the veggies and ensure liquid covers everything. If not, add some more veggie stock. Weight the veggies down with a ziplock filled with water, then close the lid and place in the refrigerator for 24 hours.

Here is where you can pick up some of that random Plum Juice extract (affiliate link, ya dig?)