Pickled Daikon And Red Radishes With Ginger Recipes

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PICKLED DAIKON AND RED RADISHES WITH GINGER



Pickled Daikon and Red Radishes With Ginger image

Make and share this Pickled Daikon and Red Radishes With Ginger recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 3 cups

Number Of Ingredients 6

1 1/2 lbs daikon radishes, peeled
1 bunch red radish, trimmed and each cut lengthwise into 6 wedges (about 10)
1 tablespoon kosher salt
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 tablespoon very thin matchsticks of peeled 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.

PICKLED DAIKON AND RED RADISHES WITH GINGER



Pickled Daikon and Red Radishes with Ginger image

Provided by Lillian Chou

Categories     Ginger     Appetizer     Side     Vegetarian     Radish     Fall     Winter     Chill     Healthy     Gourmet     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

1 1/2 pounds daikon radish, peeled
1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
1 tablespoon kosher salt
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 tablespoon very thin matchsticks of peeled 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).

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