- Br0ccoli Florettes
- Butternut Squash
- Sweet Dumpling Squash
- Green Peppers
- Sweet Potatoes
- Daikon Radish
1 1/2 cups daikon radish,
peeled and cut into 1/2-inch dice
3/4 teaspoon table salt
1 tablespoon unseasoned rice wine vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1/4 teaspoon sesame oil (optional)
- In a mixing bowl, toss daikon with salt. Place in a colander or sieve over a bowl, cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
- Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to a clean bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
Click here to download a pdf of the Angelic Organics Farm News for box no. 18.