Daikon radish greens - 雪裡紅
I grow daikon radishes and love using them to make all kinds of fermented vegetables, one of my favorites is kimchi :)
I also like the greens of the daikon radishes, I usually make vegetable broth with them ( as well as other vegetable scraps), this time I made something different, I chopped them very finely (almost minced) added 3/4 tsp of Himalayan salt (per 200g of daikon tops), mixed well then put them in a glass container. Leave them in a fridge for a day or two…
They taste like 雪裡紅, a Chinese preserved veggie.
They can be mixed with diced tofu and toasted sesame oil to make vegan dumplings, or add to noodles or salads…
Japanese eat them too, usually they add 2-3 shiso leaves to the recipe, and eat them with rice.
Rinse the tops of daikon radishes
Chop them very finely(almost minced), you can also use a food processor to do it
Add sea salt or Himalayan salt (about 3/4 tsp per 200g of daikon radish tops)
Put them into a glass container
Place it in the fridge for 1-2 days