Daikon Radish

The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). It is a root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are often 2 to 4 inches in diameter and 6 to 20 inches long. Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.


Find this vegetable at your local Asian market and give one or both of these recipes a try!


Recipe #1:  Do Chua

Do Chua is a traditional Vietnamese pickle, the addition of carrots adds color, flavor and texture to the jar.

  • 1/2 pound carrots, cut into match-like strips
  • 1/2 pound daikon radish, cut into match-like strips
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1 teaspoon salt

In a large bowl, mix water, sugar and salt. Stir until sugar and salt completely dissolved. Add carrot and daikon strips into the bowl and mix well. Transfer to sterilized jars. Seal and refrigerate for at least overnight before consuming. It should last about 1 month in the refrigerator.

Recipe #2:  Daikon Radish Chips

  • Daikon radish, washed peeled and sliced thinly (a mandolin works nicely)
  • 3 tbsp olive oil
  • Paprika
  • Salt and pepper

Turn oven broiler on and mix the daikon slices with the oil in spices in a bowl. Lay the slices on a cookie sheet in a single layer. Cooking time will vary, so watch the chips closely once you put them in the oven.