Daikon Radish

Daikon Radish

 Among all the many varieties of daikon radish, it  is mild tasting, large, and shaped like a carrot. (And…Sometimes with arms and legs)

Daikon is one of the best food sources of digestive enzymes. Daikon contains the enzymes diastase, amylase, and esterase to aid the digestion of fats, carbohydrates and proteins all at once.

Daikon activates the kidneys, and allows them to release excess fluid. It promotes complete urination and reduces any swelling due to edema.

Most importantly, daikon is a great decongestant! The enzymes that help your digestion also help clear out your respiratory system, helping to dissolve mucus and phlegm so they are more efficiently discharged.



My favorite way to use daikon, as you may have seen in previous pictures, is to pickle it.  Peel and thinly slice the daikon. Then fill a mason jar about 2/3 the way full with apple cider vinegar or coconut vinegar, clean water, ume plum vinegar, drop of maple syrup, sesame oil, low sodium soy sauce, and any spices. Place the daikon in the mason jar, tighten the lid, and shake. If you leave it out room temperature, it can be done within 7 hours. It will also last refrigerated for a while.  This is great to have on hand, and add to any meal.  Chop up and add to wraps, salads, soups.. ect..

“When you do things from your soul, you feel a river moving in you, a joy.”



Namaste! 🙂

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