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Sweet and mild for the winter months

In "The Cookbook" we share recipes that are both delicious and healthy, traditional and contemporary. The recipes are provided to us by Roots Community Supported Agriculture, which has partnered with the First Baptist Church on Atlantic Boulevard to bring locally-grown produce to Alhambra residents.
 
Plentiful and best in winter months, daikon, or Japanese white radish, is an extremely versatile root vegetable rich in vitamin C. It is familiar in pickles, steamed rice cakes, stir fries, and stews. Unlike smaller radishes that tend to be spicy, the long slender daikon variety most commonly available has a mild flavor and is rather sweet.
 
Daikon and Carrot Vinegar Pickle
 
Ingredients
 
  • 8 oz daikon
  • 2 oz carrot
  • ¾ teaspoon salt
  • about ½ tablespoon sesame oil
  • 3 tablespoons rice vinegar
  • pinch of crushed dried hot chili peppers or ground pepper
  • 1-2 cloves garlic
  • 1 teaspoon or so toasted sesame seeds to garnish 
Carrots and daikon
Cooking Instructions
 
  1. Slice daikon into ¼ inch half-rounds. Slice carrot into ⅛ inch rounds.
  2. Combine with salt in a mixing bowl and distribute salt as evenly as you can by mixing with your hands. Allow to sit for at least 20 minutes at room temperature, or until vegetables release water and become bendy.
  3. Toss with vinegar, smashed and chopped garlic, pepper, and a few dashes of sesame oil. Taste and make adjustments as you wish. If not serving right away, toss periodically to re-distribute marinade. Best if eaten within a couple days. Sprinkle toasted sesame seeds over pickles when ready to serve.
 
This recipe comes from Jess Wang, a former pastry professional who identifies as a food preserver. In early 2014 Wang was diagnosed with pre-diabetes and has since sought a more intentional lifestyle for well-being and hopes to promote wellness in her community. Wang volunteers with the Asian and Pacific Islander Obesity Prevention Alliance (APIOPA), a nonprofit organization that brings sustainably grown produce from Asian family farms to LA neighborhoods through Roots Community Supported AgricultureMore of her culinary creations are featured on her Instagram: @chinesebeancurd.

Thank you for reading our story! Alhambra Source is a 501(c)3 non-profit organization. Our newsroom reports fact-based quality journalism that educates, informs and engages our diverse communities - with no paywall. Support our mission and donate today!

The Alhambra Source encourages comment on our stories. However, we do not vet comments for accuracy or endorse links to posts in the comment section. The thoughts and opinions expressed belong solely to the author of the comment.

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