Honey and Daikon Radish Cough Syrup
This simple Homemade Cough Syrup is a Japanese grandma's secret recipe, turning daikon radish and honey into a natural remedy traditionally used in Japanese home medicine.
Ingredients
- Daikon radish peeled and diced
- Honey same amount as daikon
- (Optional) Slices of ginger, lemon juice, lemon slices, cinnamon stick, cloves, or star anise.
Instructions
How to make Cough Syrup with honey and daikon
- Cut the daikon into small pieces and place them in a clean jar. The shape doesn’t matter, so just dice, chop, or slice as you prefer.
- Pour the honey over the daikon, just enough to cover the pieces.
- (Optional) Stir in any additional ingredients if using.
- Seal the jar and refrigerate for at least 3 hours or overnight, until the daikon releases its liquid and forms a syrup. Stir occasionally with a clean spoon, if needed.
- Once the syrup is ready, remove the daikon radish pieces. To prevent molding.
- To use, slowly sip a spoonful of syrup to coat your throat, or mix it with warm water to enjoy as a soothing tea.
- Storage: Keep the syrup refrigerated and use it within 3-4 days.
- Important: Do not give honey to infants under 12 months of age.
What to do with the daikon pieces
- Enjoy as a sweet snack.
- Toss with a drizzle of soy sauce, a splash of vinegar, and a pinch of red pepper flakes for a quick pickle.
- Add to stir-fries, salad dressings, or soups.
Video
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