Daikon
Raphanus sativus var. longipinnatus
Similar vegetables
Turnips, radishes, black radish
A quick introduction
Daikon is a new vegetable for many of our members. We grew this Japanese vegetable for the first time in 2020 and were pleased to see how well it grew. The daikons you find in Asian stores are usually very big but our daikons (grown in heavy clay) like to stay a little smaller. Daikon might look like an over sized white carrot but it tastes more like a very juicy and mild turnip. We’ll grow a new daikon variety this year that is small, round, green on the outside but pink on the inside, exciting!
Storage
Stores for quite a few days in the vegetable drawer of the fridge.
Season
Fall
Suggestions for preparation
Daikon has a mildly spicy taste and a juicy and crunchy texture. We like to eat it raw in salads (shredded or finely sliced) but it can also be cooked. Peeling is optional.
Recipes
Try pickling daikon in vinegar with spices using this recipe that is originally for turnips.
Use your summer and fall veggies in this Minestrone soup.
Large chunks of daikon are great in this vegetable tajine.
Make a Thai daikon ‘papaya’ salad (Som Tam). Replace the fish sauce for kimchi juice for a vegetarian version.
Although originally not in the recipe we like to add daikon, black radish or turnips to this soup with chicken, tofu and noodles.
Make a classic Chinese savory daikon cake .
Korean pickled daikon
Simmered daikon with bok choy and edamame (fresh soy beans).
Very simple shredded daikon salad with rice vinegar.
Make kimchi with daikon.
Use the daikon greens in this recipe for a saag paneer that can be made with all kinds of different greens (also great for radish & turnip leaves, mustard greens etc.)