Tibetan Pickled Daikon Radish Condiment Food

TIBETAN PICKLED DAIKON RADISH CONDIMENT

Tibetan Pickled Daikon Radish Condiment image

The radishes in Tibet are large, usually white, high altitude cousins of the daikon radish and are used here as a pickle ingredient. This pickle is very tart and vinegry but mellows over time; it is meant to be used as a condiment, not on it's own. Daikon radish is available year round, allowing this quick pickle to be made any time of the year and stored in the refrigerator for weeks. This pickle is also used as an ingredient in other condiments, such as Lhasa Yellow Achar. This recipe is from the book, " Beyond The Great Wall, Recipes and Travels in The Other China" by Jeffrey Alford and Naomi Duguid.

Provided by lynnski LA

Categories Vegetable

Time 25m

Yield 4 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb daikon radish, peeled and coarsely grated
2 scallions, minced
1/2 onion, small, cut in thin slices
2 tablespoons ginger, minced
2 tablespoons salt, kosher
1 tablespoon garlic, minced
1 teaspoon peppercorn, Sichuan preferred, dry roasted and ground
3 cups vinegar, rice vinegar preferred

Steps:

Place the radish, scallions, onion, and ginger in a large bowl and toss to mix them well; stuff half the mixture into a sterilized 4-quart jar and add 1 tablespoon of the salt and the garlic and Sichuan pepper.
Add the remaining radish mixture and the second tablespoon of salt, and pour on the vinegar, which should cover the mixture completely; seal and shake the jar to distribute the vinegar well.
Place the jar in a sunny spot by a window for 2 to 4 days depending on the temperature, for colder weather allow 4 days; give the jar a shake occasionally to help blend the flavors.
It is now ready to use; the pickle will keep indefinately if well sealed and refrigerated; to serve, use a clean fork or chopsticks to lift out a clump of radish strands and place them in a condiment bowl.

Nutrition Facts : Calories 29.6, Fat 0.1, SaturatedFat 0.1, Sodium 1407.4, Carbohydrate 3.8, Fiber 1.1, Sugar 1.5, Protein 0.6

PICKLED DAIKON

Pickled Daikon image

Marinated in rice vinegar, sake, chili pepper, sugar, and salt, this easy Japanese Pickled Daikon recipe makes the best accompaniment to many of your main dishes. It's tangy, slightly sweet and refreshingly crunchy.

Provided by Namiko Chen

Categories Side Dish

Time 2h10m

Number Of Ingredients 6

Ingredients

1 lb daikon radish
1 dried red chili pepper
2 Tbsp rice vinegar (unseasoned)
1 tsp sake ((optional))
1 Tbsp kosher salt (Diamond Crystal; use half for table salt)
⅓ cup sugar

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.

Nutrition Facts : Calories 34 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 296 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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