Daikon, also known as lobok, is easy to pickle and goes well with Asian, particularly Vietnamese style salads and sandwiches. My parents love the stuff, and I originally threw this recipe together as a treat for them for their visit I was expecting when I returned from my hike of the North Coast Trail. Sadly, they had to cancel due to the COVID-19 being found to have spread on board recent flights, but the pickled daikon turned out great. Guess I'll have to enjoy it myself and make more the next time I see them. Anyway, if you have some extra daikon that needs to be used up, this is a conveniently quick recipe you can make in a flash.
Keto Daikon Quick Pickles Recipe
- 1 small daikon radish, peeled and cut into sticks (*around 2 cups)
- 2 tablespoons Fine sea salt and freshly ground black pepper
- 1 cup rice vinegar (*May swap with raw cider vinegar or white vinegar).
- 1⅓ cups hot water
- ¼ cup Lakanto monk fruit sweetener
- 2 cloves garlic, smashed
- ¼ teaspoon crushed red pepper flakes, or to taste (*Optional)
Add salt to daikon and massage it into the freshly cut radish. Let it sit for 15 minutes while it draws out the water. Rinse the daikon well with cold water and set aside.
In a separate bowl, mix together vinegar, hot water and sweetener. Taste the brine to see if it is sweet or tart enough for your tastes.
Add the daikon radish into a large glass jar and cover with vinegar brine fully submerged. Add garlic and chili pepper flakes as well.
Seal and put in the fridge for at least 2 hours but preferably 24 hours. Store these for up to 2 months in the fridge, but they taste best within the first month. Enjoy on their own, or in Vietnamese-style salads or subs (banh mi) made with keto bread.