[Gardening] Lightly Pickled Daikon Radish Greens

I tried planting daikon radish seedlings this season, but daikon is pretty cheap, isn't it? (sweat). Considering the effort it takes to grow them, you only get one radish per seedling, so the cost-performance of growing them isn't very good.

That said, these daikon greens are surprisingly useful.

I was able to harvest such beautiful leaves that last time I made them into a rice accompaniment (stir-fried and simmered).

Today, I harvested even more, so I decided to make them into lightly pickled vegetables.

Referring to this, I added a boiling process instead of using them raw.

For seasoning, I'm relying on a store-bought product lol

I think I'll also add the daikon and carrot that were left over after making red and white namasu for banh mi.

This pickling base was a gift, but it's incredibly convenient and I highly recommend it.

The standard way is to wash a quarter head of Chinese cabbage, chop it up roughly, put it in a plastic bag, sprinkle in a tablespoon of this 'Seafood Light Pickling Base,' and massage it to make delicious pickles. If you put it in the refrigerator, water will come out, so if you squeeze out the water before serving and sprinkle on some ichimi or shichimi chili pepper, it's even more delicious.

The chili pepper is homemade.

Now, let's whip it up quickly.

First, boil the daikon greens for about 2 minutes, then plunge them into water, squeeze out the moisture, and chop them up.

Put all the ingredients into a bag. Cut the daikon and carrot into strips, slice the chili pepper into rings with scissors, and add yuzu if you like. Sprinkle in the pickling base and massage. Serve after storing in the refrigerator.

Oh wow, it's delicious!!
The daikon greens are so tasty that it's worth growing them just for this.

......And you know, this 'Seafood Light Pickling Base' contains about 230g, but since you only use 15g (or less) at a time, one bag will last you a long time.