My only concern with it is it calls for rice wine vinegar and that comes in several different lower level strengths. So I'd want to find one that was 5% if possible.

Dave

Thanks! Will try to find 5% rice wine vinegar or use a vinegar that is 5%.

This is not a recipe for canning daikon but it is a good way to preserve them for future use. We fry up large batches and freeze them.

Daikon Patties

Ingredients

• 1 1/2 cups grated daikon radish
• 2 teaspoons salt
• 1 clove garlic, minced
• 1/2 red onion, chopped
• 1 egg, beaten

• 1/2 cup Italian seasoned bread crumbs
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon chile-garlic sauce (such as Sriracha(R))
• 1 1/2 cups vegetable oil for frying

Directions

1. Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
2. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
3. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.