Daikon Relish


  • 1kg of prepared (grated) daikon radish
  • 100 grams of ginger
  • 1 bunch of coriander
  • 25 grams palm sugar
  • Juice of 1 lime
  • ½ tsp of sea salt
  • 2 green chilli, halved and deseeded
  • 3 Kaffir lime leaves (or lemon leaves)
  • 1 tbsp of shrimp paste (or miso if vegan)


  1. Trim, peel and grate the daikon.

  2. Place the grated daikon in a colander, using your hands squeeze out as much juice as possible.

  3. Place the remaining ingredients in a food processor, and blitz to a paste.
    In a large mixing bowl, rub the paste mix into the drained and grated daikon until combined.

  4. Sterilise your storage jars.

  5. Pack the mixture into the sterilised jars and refrigerate immediately.

  6. Allow a week before opening and serving, once open use within two weeks.