When raw, daikon radish can be a bit spicy or pungent. But, if you cook it in a flavorful broth until it is meltingly tender, it becomes earthy and a bit sweet. Flavored with miso, ginger, garlic, and star anise, the braising liquid not only tastes delicious, but is good for the digestive system. Serving the braised daikon over steamed rice or quinoa makes it both filling and comforting.

As summer draws near I start to seriously crave dill pickles. In an effort to help satisfy that craving and use up the gigantic daikon radish I had, I whipped up some pickles! Daikon can often be a little too spicy for my tastes so pickling was not only a great option to use it up but to mellow out the strong flavors. Since these are refrigerator pickles, there’s no need to bust out the canning equipment. Simply follow the recipe then park the jar in the fridge.