Pickled daikon (Japanese style)
You’d think with a name like Pickled Plum I’d have a lot more pickles recipes! As a matter of fact, I do have big plans for pickling this year and will eventually have a category solely devoted to pickles. So patience my friends, I’m on a mission to marinade plenty of veggies in the upcoming months and will post as many as I can! Starting today, with another very easy and simple pickles recipe: pickled daikon, Japanese style.
The hardest part about making this recipe is having to wait a couple of days before digging in to it. But the wait is well worth it; you’ll be amazed at how much flavor and spiciness one single clove of raw garlic can bring to this condiment.
Whenever I make pickles, I know they’ll go quickly because my husband Ben is a pickle addict. Asking him to wait at least two days before being able to dump a huge amount of it on virgin white rice, is like asking a Walter White fan who’s got the last episode of Breaking Bad to wait a few days before watching it. Agony! Because of that, I can tell you these pickled daikon slices can also be eaten 3 hours after they’ve been marinating. However, the flavor won’t be nearly as good so if you can wait a little longer, do so.
When it’s ready, take the night off (unless you enjoy smelling like a big bulb of garlic), pour yourself a glass of cold sake and take a bite. Holy molly, garlicky but oh so yummy!! Spicy garlic meets savory in these umami filled nibbles, with a touch of sweetness and a juicy crunch. The taste lingers in your mouth and though quite strong, it’s also very satisfying.
Away from pickle addicts, they’ll keep in the fridge for a couple of weeks.