DAIKON RADISH

Did you ever watch/read Harry Potter? Yes remember those screaming plants that they pull out of the dirt in the Greenhouse? Daikon Radish are absolutely related. Except that they don't scream. If you've never tasted Daikon, just think of your conventional red-skinned radish but with a much harsher spice. Bit of a kick.I came across some mean looking Daikon at the Ft. Greene market and had to document their enormity.  Also, I decided I had to take one home with me.

What I Know:

• The radish itself is rich in Vitamin C and potassium.
•  Daikon leaves can also be eaten raw or cooked: good source of beta-carotene,  calcium, and iron.  
  
• Eat Daikon if you're having digestion problems and to cleanse/strengthen your liver. 

Daikon is a staple in Korean and Japanese cooking (it is the most widely grown vegetable in Japan!) so I decided to seek a recipe from either country. Thus the Sunomono Salad. (Japan!)

SUNOMONO SALAD

1 medium sized daikon radish

1 cucumber (English is best)

5 Tbsp rice vinegar

2 Tbsp sugar

2 Tsp sake

1 Tsp salt

1.Peel the cucumber and radish.

2. Slice both into round, thin slices

3. Salt both and let sit for about 10 minutes

4. Wash and strain

5. Mix vinegar, sugar and sake in a cup

6. Pour over radish/cucumber mixture and let sit for about 15 minutes

7. Consume & Enjoy