The Veggie of the Week.... Diakon

Diakon is a white radish from Japan, having a long root that is eaten raw, pickled or cooked. Its also known as a Chinese radish, Japanese radish, or an Oriental radish. From the Japanese word Dia (large) Kon (root) this vegetable is in fact a large radish and is mild, crisp and slightly sweet in flavor. Diakons flesh is fresh, juicy and white, while the skin can range from cream colored to black. It ranges from 6-15 inches in length with a diameter of 2-3 inches. Choose a diakon that is firm and had a smooth unwrinkled skin. One serving of diakon (3oz) provides us with over 30% RDA for Vitamin C and contains the active enzyme myrosinase. Here is some information on the enzyme http://www.answers.com/topic/myrosinase.

Pickled Diakon

Take a diakon radish and peel it with a veggie peeler, Cut into 1 inch cubes and put in a bowl with 1 tsp salt and give it a quick stir. Let the radish set out at room temperature for 30 minutes. You will notice that the radish will have released some liquid (pictured below) Rinse the radish to remove the excess salt and water and add 1 Tbsp white wine vinegar, 1/4 tsp pepper and 1/4 tsp sesame oil. Stir and refrigerate over night. The longer they set in the liquid the better they will be.

The finished results, I ate them as a little snack and they were crisp and yummy without the dye and chemicals you find in grocery store pickles.