Peichin Lee’s Two Ways with Daikon

One of the bestselling lines in our Farm Shop, Peichin Lee’s range of lovingly crafted Taiwanese condiments needs to be tasted to be believed. Growing up around cooking, her own culinary adventure started in 2015 when she launched Pantry & Co., a deli and café in east London. In 2018, she expanded into refill store Foodloose, then Halex, a café-bar space. A move to Cambridgeshire saw Peichin create and sell small-batch condiments inspired by the rich fusion of Asian cultures she grew up with. Each one is made in small batches with meticulous care, bringing a taste of her roots to kitchens across the UK.

Peichin Lee’s Two Ways with Daikon

Pickles are a very fun thing to make where you can be so creative with ingredients! I am not very patient, so I like to make quick Korean pickles. Ready to enjoy straight away, or to keep for a few days or longer…

Yuzu Daikon
500g daikon
For salting:
40g rock salt
40g caster sugar

Pickling ingredients:
160g yuzu honey tea marmalade (find at Asian groceries)
120g rice vinegar
30g caster sugar


Peel the daikon at least three times to remove the bitterness from the skin. Cut peeled daikon into 1.5cm cubes. 
Mix daikon cubes with both salt and sugar for the salting stage and leave at room temperature for 40 minutes. 
Rinse the daikon cubes with clean, cold water and drain. 
Mix all the pickling ingredients in a clean jar with a lid. Leave it for 40 minutes, then enjoy! Any leftovers can be stored in the fridge for at least three weeks. 


Quick Daikon Pickle

500g daikon, peeled at least three times then cut into 6-7cm long matchsticks
10g fine Korean chilli powder
20g fish sauce

Pickling ingredients
20g corn syrup
10g caster sugar
20g rice vinegar
20g minced garlic
5-10g sesame oil (to taste)

Garnish

20g spring onions, finely chopped
10g toasted sesame seeds

Mix the daikon well with the fish sauce and fine chilli powder and leave for 5-10 minutes. 
Mix all the pickling ingredients in a clean bowl. Pour the pickling sauce into the daikon, mix well, and leave at room temperature for 30-40 minutes. Add garnish before serving.