Pickled Daikon And Red Radishes With Ginger Food

PICKLED DAIKON RADISH AND CARROT

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

PICKLED DAIKON AND RED RADISHES WITH GINGER

Steps:

• Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
• Drain in a colander (do not rinse) and return to bowl.
• Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

RADISSHU NO AMAZU-ZUKE - SWEET VINEGARED RADISH PICKLE

Steps:

• Soak radish in salt water solution for 15 minutes to make them soft. Drain, and wring out excess moisture from the radish.
• Place radish in a glass jar/container, add the sweet vinegar pickling solution, and cover the jar/container. Pickle for at least 1 hour. Store any leftover in refrigerator and consume within 2 weeks.

PICKLED DAIKON

Steps:

• Peel the radish and then slice it thinly as desired.
• Sprinkle with salt and leave for 2 hours in order to draw out moisture.
• Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
• Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
• Squeeze the excess moisture out of the radish.
• Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.
• Pour in the pickling liquid, ensuring all surfaces of the radish are covered.
• Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
• Serve with a bowl of rice or miso soup.

PICKLED DAIKON

Steps:

• Gather all the ingredients.
• Peel daikon and cut into ¼ inch (6 mm) slices.
• Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.
• Put all the ingredients in a resealable plastic bag and rub well.
• Remove the air from the bag and close it. You can start enjoying it after 2-3 hours.

PICKLED RADISHES WITH GINGER & CHILLI

Steps:

• Trim the radishes and halve any larger ones. In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the radishes. Cover and leave to soak overnight, then rinse and drain.
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the mace blades last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the ginger and red chilli.
• Pack the radishes into sterilised jars (see tip below), pour over the hot vinegar, then seal. Ready to eat in 2 weeks, or longer, if you like.

QUICK AND EASY PICKLED DAIKON RADISH

Steps:

• Wash and peel the daikon radish
• Cut the daikon radish to the shape you prefer. (thin match sticks, thick sticks or cubes). and put it in a large bowl.
• Add 1 tablespoon of salt and massage it into the freshly cut radish. Let the radish sit for 15 minutes while it draws out the bitter water.
• Once 15 minutes is up, rinse the daikon well with cold water and set aside
• In a separate bowl, mix together all the ingredients under the 'Vinegar Brine' and set aside. Taste the vinegar solution to see if it is sweet or tart enough for your preference.
• (Optional) Peel and smash 1 clove of garlic to flatten it and release the juices and put it in the brine
• Add the daikon radish into glass jars and cover with vinegar brine until the daikon is fully submerged in it. If you want it garlicky or spicy, add in the optional smashed garlic and whole chili peppers into the jars as well.
• Seal well and let it sit in the fridge for a minimum of 2 hours but preferably 24 hours.
• Enjoy!

PICKLED DAIKON AND RED RADISHES WITH GINGER

Steps:

• Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
• Drain in a colander (do not rinse) and return to bowl.
• Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
• Can be chilled for up to 3 weeks.

SWEET PICKLED DAIKON RADISH

Steps:

• In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
• Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

PICKLED DAIKON

Steps:

• Sterilise the jar or jars you'll be using to store the daikon.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
• Peel the daikon, and thinly slice.
• Combine the water, sugar, vinegar, salt and chilli in a non-reactive saucepan.
• Over a medium heat, stir to dissolve the sugar. Increase the heat, and bring the mixture to a boil. Boil for 3 minutes.
• Turn off the heat, and add the daikon.Let the mixture sit for 5 minutes.
• Using tongs, place the daikon pieces into your prepare jar, and pour over the brine.
• Allow to cool on your kitchen bench for 30 minutes, and then refrigerate.

PICKLED DAIKON WITH CARROTS AND JALAPENOS

Steps:

• Place daikon radish, carrots, onion, jalapeño, and garlic in large bowl and toss with salt. Let stand 1 hour, and then drain well. Transfer to 4-cup jar or plastic container.
• Bring vinegar, sugar, and 1/2 cup water to a simmer in small saucepan over high heat. Stir until sugar dissolves. Pour vinegar mixture over vegetables.
• Cover, and refrigerate 3 hours.