Serious Eats: Talk
First, I found a market near me that carries daikon radishes. My regular supermarket doesn't. I was overjoyed when I found them, and I took one home. I ate some of it raw and decided to pickle the rest of it, but the day after I did I opened the container and the thing stank up the whole kitchen. It doesn't taste rotten or bad or anything, it just smells. Is that normal for a daikon radish? I've smelled something similar in Korean pickles, but I'm not sure if they were daikons; if they were then they were dyed yellow.
Other than that, I'm still getting more daikons. I enjoy eating them raw, and they keep for a long time. But will they also stink if I try to cut them up and roast them, or pan-fry them?