Pickled Daikon Radish Danmuji Recipes

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.

VIETNAMESE PICKLED DAIKON RADISH AND CARROTS

Steps:

• Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
• Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.

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 RADISH, DANMUJI

Steps:

• Step 1 Wash and peel or scrape off the skin of the radish. Step 2 Slice into thin rounds and set aside. Step 3 Into a pot add the water, rice vinegar, turmeric, salt, pepper corns, sugar and bay leaves and bring the mixture to a boil. Step 4 Turn off the heat and add the radish slices, mixing the thoroughly and let them cool. Step 5 Once cooled down transfer everything into a sealable container(s) and put in the refrigerator 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.

EASY PICKLED RADISHES

Steps:

• Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan
• Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.

TAKUAN

Steps:

• Peel the radish and then slice it thinly as desired (see notes).
• Sprinkle with salt and leave for 2 hours in order to draw out moisture.
• Place the salt, sugar, vinegar, water and turmeric 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 and place the vegetable in a sterilised, airtight storage container.
• Pour in the pickling liquid, ensure 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.

PICKLED DAIKON

Steps:

• Prepare your mise en place.
• In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
• Drain and pat daikon dry with appear towel.
• Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
• Once the sugar dissolves completely, pour the hot liquid over the daikon.
• Set aside to cool (approximately 2 hours)
• Use as a condiment on EVERYTHING! Enjoy!

TAKUAN - JAPANESE YELLOW PICKLED RADISH

Steps:

• Peel the daikon, removing both ends and cut down the centre. Slice into half moons.
• Place them all in a large ziplock bag. Add sugar, salt, vinegar and yellow food dye (or tumeric).
• Seal the bag and massage for a few minutes until the daikon is evenly coated.
• Wrap up and place in an airtight container in the fridge (to reduce smell). Pickles will be ready in 24 hours minimum and the flavour will only get better each day after.