Pickled Diakon, Ginger and Carrot Relish

This is a very simple recipe that I made one day while making kimchi, I had left over diakon and carrots. This is really delicious, fresh and crisp. A living food full of enzymes and probiotics.

  • 3 medium organic carrots, julienne
  • 1 medium diakon radish, julienne
  • 1-2″ ginger, grated or pounded
  • 1 T salt or 3 T whey
  • filtered water to cover

Slice up the carrots and diakon on a Japanese mandolin if you have one. This comes out nicely when julienned. Pound a piece of ginger. Mix all the ingredients together except the water. Pound the carrot, diakon, ginger, salt mixture to bruise and pack into a jar. Press down firmly to remove air-pockets. Add water to cover.

Let sit for 3-5 days. Move to fridge and eat with salad, as a side dish or with pork. Easy and delicious. Diakon is known to be high in digestive enzymes.

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