Pickled Daikon Food

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 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

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.

JAPANESE PICKLED DAIKON RECIPE

Steps:

• Prepare daikon: Peel daikon and cut it in half.
• Mix seasoning: Put shio koji, rice vinegar, sugar in a small bowl and mix well.
• Massage: Put daikon and the seasoning in a plastic bag, and massage them well.
• Pickle: Close the bag tight, put it in a container, and pickle for 2-3 days in the fridge.
• Slice: Open the bag, transfer to a container, slice, and enjoy.

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 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.

PICKLED SPICED CUCUMBER, CARROTS, AND DAIKON

Steps:

• Combine first 3 ingredients in a large bowl. Add 2 teaspoons salt; toss well. Let stand 20 minutes.
• Transfer vegetable mixture to a colander. Rinse well with cold water; drain well.
• Combine remaining 2 teaspoons salt, sugar, and remaining ingredients in a large bowl. Add vegetable mixture; stir well. Transfer to an airtight container, and refrigerate for at least 2 days before serving.