Pickled Daikon Korean 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.

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.

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

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 KOREAN RADISH - EASY AND DELICIOUS

Steps:

• In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.
• In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved.
• Once everything has dissolved, gently pour the wet mixture over the daikon.
• Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)
• You can enjoy this after a couple hours; however, it is best when served chilled.
• 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.

QUICK KOREAN PICKLED RADISH

Steps:

• Cut radish into uniform strips or squares.
• Sprinkle radish pieces with sugar and salt, and toss gently to combine.
• Add vinegar, stirring to coat.
• Let sit about 15 minutes before serving.