Daikon is a well known vegetable in asia. It is frequently used as a pickle, as we describe below. When julienned and pickled, these pickles are wonderful on salads, on sandwiches or in sushi. The Japanese have a sushi made with sushi rice and pickled daikon called, oshinko sushi. In Korea they make a type of sushi called Gimbap. Adding the pickled Daikon to this vegetarian sushi, that includes Kimchee, gives a wonderful savory sushi role.
- 1 lb Daikon
- ¼ Vidalia onion sliced thin
- 2 Garlic cloves sliced thin
- 1 cup Rice Vinegar
- 1 cup Water
- 1 TBS Kosher Salt
- 1 TBS Honey
- 2 tsp Black peppercorns
- Peel daikon and julienne into small sticks about 4 inches long.
- Pack the clean jar with onion, garlic and the julienned daikon.
- In a saucepan add the vinegar, water, salt, honey, peppercorns. Bring to a boil and whisk mixing the brine well. Boil for a good 5-10 minutes
- Pour the brine over the packed daikon, garlic and onion.
- Screw on the lids, set aside until cool, then refrigerate.