Daikon Radish and Chinese Cabbage

In your GRUB offerings you will find some beautiful large white roots. These are daikon radishes and are known for their mild flavor, not so spicy as the radishes we are used to. They can grow up to 50 pounds, which makes the translation of the Japanese word “daikon” appropriate: “large root.” Note that the leaves are edible and nutritious.

Though popularized by the Japanese, no doubt because of its association with sushi, these radishes are thought to have originated in the Mediterranean and then brought to China.

Daikon radishes are believed to be an excellent detoxifier and if eaten daily for two to three weeks (1 tbsp of grated radish) can treat kidney and bladder stones, as well as for sinusitis.

Roasted Daikon

• 2-3 daikon radishes
• 1 bunch of carrots
• 1 whole onion
• salt and pepper
• olive oil
• 1 clove garlic

Turn oven to 350 degrees. Drizzle and slather olive oil evenly on a flat baking pan. Then peel and cut the daikons and carrots into 1/4 thick round slices. Try to be consistent with the cutting so that it can cook evenly. Spread it evenly on the baking pan. Chop the onion into big chunks and spread it onto the baking pan. Mash the garlic and throw it on top of the vegetables. Season the vegetables with salt & pepper and drizzle additional olive oil to cover. Put it in the oven and let it bake for about 45-60 min. uncover.

Daikon Salad

• 1 daikon
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp sugar
• 1 tsp soy sauce

Wash and peel daikon like a carrot. Make long threads of daikon on a mandolin or with a zester. Do the same thing with a carrot so there is equal parts daikon and carrot. In a small bowl whisk together vinegar, oil, sugar, and soy sauce. Pour over the angel-hair daikon and carrot and toss lightly.

Daikon Radish Miso Soup

• 1 Qt. water
• 8 Tbsp. miso paste
• 1/2 cup chopped Daikon radish
• tofu, chopped into small cubes
• 2 strands of chopped green onions

Add Daikon radish to slow boiling water, let cook for another 10 minutes or until soft. Cut the Daikon anyway you like but if you slice it relatively thin (1/4 inch) and then cut in half so that they are half-moon shaped, it will cook faster. Add miso paste and remove from heat immediately. Add the tofu and green onions and serve.

Napa Cabbage, Nappa Cabbage, Chinese Cabbage and Chinese Celery are some of the many names of the picturesque, ruffled heads of cabbage presented on the GRUB table today. They are in the same cruciferous family as daikons, broccoli and western cabbage, but even more closely related to bok choy and turnips! They are delicately flavored and can be eaten raw or cooked.

Consider using the leaves as a wrap, just slightly steam them so that they are more pliable. They are an easy addition in stir-fries and soups and slaws.

Braised Cabbage

• 3 tsp vegetable oil
• 1 head napa cabbage, cut into 2 inch pieces
• 3 cloves garlic, sliced
• 1 piece (1/2 inch) fresh ginger, cut into small slices
• ¼ cup water
• 1 ½ tsp cornstarch
• ¼ cup soy sauce
• 4 scallions, chopper
• 1 tsp rice wine vinegar

In a large skillet or wok, heat 1 teaspoon of the vegetable oil. When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan.

Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute. In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil.

Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar.

Kimchi (one of many variations)

• 1 large Chinese cabbage (about 3 1/2 lbs)
• 12 cups water
• 1 cup sea salt or coarse salt
• 1 daikon radish (abt 1lb), peeled & cut into thin strips
• 5 tbsp Korean chili powder, or to taste
• 10 cloves garlic, minced
• 4 tablespoons minced fresh ginger root
• 1 cup) fish sauce
• 1 onion, finely grated
• 1 bunch Chinese chives or green onions, chopped

Remove the outer leaves of the cabbage and halve it lengthwise. Rub a handful of the salt between all the leaves. Set aside. Combine the water and remaining salt in a large pot and stir until the salt is dissolved.

Soak the cabbage in the salt water for about 3-6 hours. Drain and briefly rinse the cabbage with water, allowing it to retain some of the salt water.

Prepare the rest by combining the daikon and chili powder in a large bowl, mixing well. Add all the other ingredients and stir until well blended. Separate the leaves of the cabbage halves again and spread some of the Stuffing between each, making sure that all the leaves are well coated on both sides.

Place the stuffed cabbage halves in an airtight container and allow them to sit at room temperature for at least 12 hours before serving or storing in the refrigerator. The kimchi will keep for 2-3 weeks.