Flash Korean Japanese Style Cucumber And Daikon Pickles Food
FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES
This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first.
Provided by Rinshinomori
Categories Vegetable
Time 15m
Yield 3 3/4 cups, 30 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a glass jar with a screw on top or close fitting top.
- The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
- Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.
Nutrition Facts : Calories 8.6, Sodium 294.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.7
PICKLED CUCUMBER AND DAIKON SALAD
An Anne Burrell recipe from Secrets of a Restaurant Chef. Quick and easy and packed with flavor. Great side dish to fish! Cooking time is actually marinating time.
Provided by januarybride
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine the carrots, cucumbers and daikon.
- In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
- Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.
Nutrition Facts : Calories 76.5, Fat 0.3, SaturatedFat 0.1, Sodium 1456.9, Carbohydrate 17.7, Fiber 2.9, Sugar 12.4, Protein 2.4
JAPANESE STYLE CUCUMBER AND RADISH SALAD
Inspired by sunomono a Japanese salad often made with cukes and daikon radish. Posted for ZWT2. Cooking Light/June issue. Cooking time is time chilling!
Provided by katie in the UP
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, radishes and cucumber in a medium bowl.
- Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
- Drizzle vinegar mixture over cucumber mixture, tossing to coat.
- Cover and chill 15 minutes.
- Sprinkle with sesame seeds before serving.
JAPANESE CUCUMBER MAUI ONION AND DAIKON RADISH SALAD
Make and share this Japanese Cucumber Maui Onion and Daikon Radish Salad recipe from Food.com.
Provided by Potagekempcc
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place cucumbers, radishes, onion, tomatoes, salt, pepper, garlic clove, 1-bay leaf in a salad bowl and toss salad.
- In a small saucepan add rice vinegar, bay leaf and bring boil. Wisk in sugar until completely disolved. Pour warm dressing over salad. Season salad with sea salt and black pepper. Toss salad until completely coated.
- Chill salad for 15-minutes before service.
- Remove garlic clove and bay leaves. Add 2 tablespoons chives. Season with salt and pepper to taste. Serve salad on a chilled plates.
- Garnish salads with fresh chopped chives.
Nutrition Facts : Calories 75.2, Fat 0.5, SaturatedFat 0.1, Sodium 1745.8, Carbohydrate 17.8, Fiber 3, Sugar 9.6, Protein 2.8
VIETNAMESE STYLE CUCUMBER PICKLE
A co-worker shared this with (Thanks Sherry!) and I just love it. I made a few minor changes to her original recipe based on ingredients that I had available. This will serve 4-6 people as it's quite intense, it's great side dish with a Thai curry. You do need to let it sit in the fridge overnight to let the flavors meld.
Provided by rach1031
Categories Vegetable
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups.
Nutrition Facts : Calories 53.4, Fat 0.2, SaturatedFat 0.1, Sodium 4245.1, Carbohydrate 11, Fiber 1.2, Sugar 5.3, Protein 4.1
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