Japanese Pickled Daikon Recipes

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.

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.