Cranberries and Daikon: perfect together

Thursday, December 20, 2007

Earlier in the week I stopped by the Fair Food Farmstand at Reading Terminal Market and noticed in passing that they had Daikon radish in stock.  Daikon is a Winter radish, so I wasn’t that surprised to see it there.  But beyond making kimchi and that time I make Daikon noodles, I really don’t eat a lot of Daikon radish.

Well...I may need to reconsider.  Thanks to the genius folks over at Ideas in Food, I am now salivating over the idea of cranberry-cured Daikon radish.  Since both Daikon radish and cranberries are in season right now, this is of serious interest to me.  Now, the people at Ideas in Food used a cranberry-miso condiment out of their pantry, but I can’t imagine it would be too difficult to approximate your own miso-cranberry paste, right?  The process for making these delicious looking radishes involves packing daikon and the cranberry-miso mix in a vacuum sealed bag and letting it cure for a week.  The result is this gorgeous radish.

All sorts of thoughts are racing through my head right now.  What a neat idea for a Thanksgiving salad, no?