Hello from LA! We are finally at our final destination on our Pacific Coast Highway road trip and I’m seriously loving all the palm trees, sunshine, and the warm weather. I’d rather not got back to NorCal but we’ll be heading back on January 1st. At least that’s the plan for now.
I also plan to do a blog post on this trip with my mom and how we handled being on an AIP diet for almost 2 weeks while on the road, so stay tuned! In the meantime, I’m excited to share this delicious daikon radish fries with you. These are AIP as well, and I made them so my mom and I can enjoy them together.
If you are even a little bit normal, fries are the best, most addicting things ever. I can go to town on them, but I don’t love the crappy oils that they cook them in at restaurants and I can feel the brain fog afterwards. So I try to make them at home often, and these daikon radish fries came together the other day when I had a giant daikon radish leftover after making my slow cooker Korean short ribs.
If they look slightly burnt, that’s all good. That just means they crisped up nicely and will give that delicious crunch. My only complaint was that I didn’t make enough! These were dangerously addicting and were gone in no time. My mom couldn’t stop raving about how good they were.
If you are looking for a tasty and addicting fries recipes that’s healthy and lower in carbs, you need to make these daikon radish fries because they are awesome!
I’ve been loving daikon radish recently. My favorite way to eat them is in their raw, fermented form in kimchi, but they can be baked, sauteed, shredded in salads, or even be eaten straight-up raw dipped in guacamole like carrots.
My recent discovery was that they spiralize beautifully and can replace noodles in most noodle-containing dishes. However, I grew up eating daikon in Korean dishes, so I think they are the most appropriate in Asian cuisines.
Creating this recipe was a thoughtless process that came together as I started putting in my favorite stir-fry ingredients. I feel like that’s how most great dishes are made: just going with your taste buds and gut. It’s a quick and simple meal that tastes flavorful and expensive, which I can always get behind. It’s ideal for any low-carbers, gluten-fearers, or just daikon radish lovers, which should cover most of you (especially the last one even if you may not know it yet).
Question of the day: If zucchini noodles are called zoodles… then can I call these doodles?
My favorite fermented food hands-down is kimchi. I grew up eating it, and it goes well with almost everything. Not only that, there are so many amazing health benefits in eating fermented foods like kimchi. They promote digestion because of the healthy bacteria like lactobacilli and probiotics, aid in weight loss, boost immunity, and some studies show that they prevent cancer.
While cabbage kimchi is a more popular and well-known version in America, the traditional process of making it is time consuming with a long wait time for the fermentation. I got no patience for that. With radish kimchi, called kkakdugi in Korean, you need less ingredients, and it can be fermented in a day or 2 so you can enjoy it soon after you make it. I add carrots because I love pickled carrots, but you can use only radishes if you want to go for the more traditional route. I like to switch it up from time to time. This recipe has a small amount of sugar added, but this gets eaten away as the kkadugi gets fermented. You won’t taste the sugar at all at the end.
With its perfect crunch and spiciness, you’ll find it seriously addicting. I eat it almost every day with my meals and I feel like I’m less bloated afterwards. Make fermented, raw foods an everyday part of your diet for optimal health!