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Plain sautéed daikon radish noodles for Full GAPS in a cream bowl

Daikon Radish Noodles for Full GAPS

Full GAPS: Long spiralized daikon noodles sautéed in one accepted cooking fat and optionally finished with one measured stock or cultured-cream branch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 batch
Course: Full GAPS, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Stainless-steel spiralizer or julienne vegetable peeler
  • Stable wood cutting board
  • Stainless-steel knife
  • Large stainless-steel skillet, wok, or broad-based enameled vessel
  • Wooden or stainless-steel turning utensil
  • Measuring spoons and cup

Method
 

  1. Peel the scaled amount of daikon radish.
  2. Cut the peeled daikon into sections that fit the stainless-steel spiralizer or vegetable peeler.
  3. Trim both ends of every section.
  4. Use the stainless-steel food-contact tool to turn the daikon into long noodles, rotating each section as you go.
    Raw spiralized daikon noodles with peeled sections and a stainless spiralizer for Full GAPS
  5. Leave the fibrous core or stub behind when a section becomes too small or hard to spiralize safely.
  6. Melt the scaled amount of one chosen cooking fat in a large stainless-steel skillet, wok, or broad-based enameled vessel over medium heat.
  7. Add the daikon noodles and the scaled mineral salt shown in the ingredient list.
  8. Sauté over medium heat for exactly 10 minutes, turning gently, until the noodles are hot, wilted, flexible and slightly translucent while separate strands remain.
    Daikon noodles at the ten-minute sauté endpoint in an Artichaut skillet for Full GAPS
  9. The finishing liquid is optional. If using it, fold through the scaled amount of one chosen branch only: homemade raw-meaty Meat Stock, properly prepared fish stock, or raw/properly cultured cream after dairy is introduced and tolerated. Do not combine branches.

Notes

Full GAPS: This recipe is for Full GAPS. It is not an Introduction Diet formula.
Photographed branch: Ghee, mineral salt and daikon only. The optional finishing liquid is omitted.
Yield: The source gives no fixed serving count, so the servings field is intentionally blank.
1x timing: Prep 10 minutes; cook 15 minutes; total 25 minutes. The sauté itself is exactly 10 minutes.
2x: The card doubles to 36–48 inches daikon, 4 tablespoons one chosen cooking fat, 1 1/2 teaspoons mineral salt and an optional 1/2 cup of one finishing branch. Use enough pan capacity or cook in separate equal batches, preserving the exact 10-minute sauté for each batch.
Storage: No fixed refrigerator duration is claimed by the source.

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