We love growing daikon radishes. Not only are they great for eating, they are also really good for the soil and can be pulled without disrupting the structure of the soil.
Here are a few suggestions to try out if you’re not that familiar with them:
Try cubing it up and put into a kimchi ramen noodle soup or in a coconut dhal. It’s really delicious cooked in liquid like this. It loses some of its pepperiness and has a very delicate texture and flavour.
It is often eaten as a pickle and keeps its crunch really nicely. There are many simple recipes such as this carrot and daikon pickle.
https://www.recipetineats.com/vietnamese-pickled-carrots-daikon/
And here is my mum's Chinese friend's recipe for radish cake.
1kg of Daikon, grated and squeezed out
1/2 cup dried shrimp, soaked, drained and diced (optional)
1/2 cup spring onions, sliced.
Add the daikon to 600ml water with 2tsp salt, 2tsp soy, 2tsp sugar, 2tsp sesame oil, 1 tsp white pepper. Bring to boil, simmer for 5 minutes then take off the heat and add a slurry made from 600ml water, 400g fine white rice flour, 2 tbsp cornstarch. add the shrimp and spring onion and mix well.
Pour into a greased loaf tin and steam for approx. 1 hour.
You can eat it like this or, better, sliced and pan-fried until crispy, Yum Cha-style.
