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Daikon radish is oftentimes overlooked as a plant-based culinary tool, yet this wonderful root veggie happens to be a powerfully flavorful ingredient to spice up or sweeten any dish. Plus, it’s super versatile and can be eaten raw or cooked, sliced as a garnish, or diced for cooking.
Yet, if we’re going to narrow it down to the
best preparation, let’s focus on pickling!
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Not only is pickled daikon radish super tasty and nutrient-rich, but it’s a useful topping for salads, mixing into larger entrees, adding to soups, or simply eating raw. Plus, pickled daikon radish is also a great source of gut-boosting probiotics. The pickling process involves a period of fermentation, which generates healthy microorganisms that, when consumed, help populate your body and keep it running smoothly.