Usually, we would find white daikon in the grocery stores, but there are actually many other skin colors such as red, pink, purple, and black. I have tried white daikon many times at the restaurants and making it at home, but rarely eat purple so I gave it a try. Also, the color captured my attention.
Taste : To me, there was no difference with the white daikon.
Recipe - 𝐏𝐢𝐜𝐤𝐥𝐞𝐝 𝐃𝐚𝐢𝐤𝐨𝐧 𝐑𝐚𝐝𝐢𝐬𝐡
Great side dish while eating Korean BBQ.
Ingredients
- 1 medium size Daikon Radish
- 1 cup distilled vinegar
- 1 cup white sugar
Directions
- Wash and peel the daikon radish to remove the skin.
- Remove the roots with the knife, then start slicing into thin slices (picture below)
- In a bowl, combine both sugar and vinegar. Mix until sugar is dissolved.
- Place the sliced daikon into the bowl and let it marinade for 30 minutes in the fridge.
- After 30 minutes, mix around the daikon once again making sure all slices are marinated and leave in the fridge for another 30 minutes before serving.
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