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daikon-tsukemono recipe

Date: Fri, 3 Sep 1999 13:13:22 -0400 
From: "Pinkoski, Aiko" (apinkoski@mil.emc.com)
Message-Id: (DB51607E280BD311A5470008C728DA7202D14A@exchswe.mil.emc.com)

Quick Daikon Tsukemono (a dry relish I guess)

Cut the leaves off fresh daikon (japanese radish, usually has
long white roots that look like overgrown carrots).  The leaves
have to be very fresh for this recipe!

Rip/cut off the outsides of the biggest leaves, since they tend
to be a bit "hairy" and discard.  Mince the ribs and green parts
now as small as you can.  Optionally you can also mince some of the 
root section, but I personally like a mix that is mostly the "rib"
part.  Place in large bowl and sprinkle with salt, I use about 1/2
tsp per 2 cups chopped greens.  Mix in the salt well, using your
hands.  Let stand at least 10 minutes.  The daikon should release
water, you can let it drain in a fine colander if you have one, which
will make the next step easier...  Now squeeze out as much water as you
can, one handful at a time.  Stores well in refrigerator for at least
a week.

This is really good with hot rice!

kwvegan vegan