SHREDDED DAIKON KIMCHEE
The Frugal Gourmet On Our Immigrant Ancestors - Jeff Smith - Copyright 1990 He says: "This is a very pretty dish, since the lovely white daikon radish is cut into very then strips and then pickled. The result adds both beauty and flavor to the plate."
Provided by dicentra
Categories Vegetable
Time 30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Toss the daikon with the pickling salt and let stand for 5 minutes.
- Drain well and squeeze out excess water.
- Toss all the ingredients together.
- Put in mason jars and put lids on, but not too tight, so gas can escape.
- Leave them on the counter overnight, then refrigerate.
Nutrition Facts : Calories 552.2, Fat 9.4, SaturatedFat 1.7, Sodium 9457.6, Carbohydrate 110.8, Fiber 30.4, Sugar 39.8, Protein 22
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.
KIMCHI WITH DAIKON RADISH
I've recently come to realize how much I love kimchi on hamburgers, so I decided to put a recipe together. This is a combination of many, many other recipes. Feel free to reduce the pepper flakes by half if you want a less spicy kimchi: this mix is hot!
Provided by Late Night Gourmet
Categories Korean
Time 1h30m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- After peeling the radish, discard any remaining roots. Using a mandoline, slice the radish thinly, about 1/8 inch (3 mm) thick. Using the same setting, slice carrots. Use a cut-proof glove if you want to cut baby carrots length-wise.
- Dissolve salt in a large bowl with 5 cups of warm water. Add radish, carrots, and cabbage to the bowl and soak for 1 hour.
- While the vegetables are soaking, prepare the chili paste. In a large bowl, stir together 1/4 cup water, rice vinegar, fish sauce, and sugar. Add chili flakes, ginger, garlic, and anchovies and blend thoroughly.
- Drain vegetables using a sieve set over a bowl, reserving brined juices.
- Add drained vegetables to the bowl with the chili paste and mix well to coat. Pack into a 1-quart glass jar. An old pickle jar works perfectly for this.
- Pour some of the reserved brine into the bowl with the chili paste residue. Mix to capture leftover seasonings, and pour chili-brine into the jar. Cover and let stand at room temperature overnight. Refrigerate and eat within 1 week.
Nutrition Facts : Calories 8.1, Fat 0.1, Cholesterol 0.3, Sodium 1206.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.8, Protein 0.3
SHREDDED DAIKON SALAD
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Provided by Lisa Cheng Smith
Categories Bon Appétit Salad Appetizer Side Radish Sesame Sesame Oil Chile Pepper Garlic Lunar New Year Raw Vegan Vegetarian Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Healthy
Yield 8 regular or 16 small servings
Number Of Ingredients 9
Steps:
- Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.
- Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.
- Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).
- To serve, stir in desired amount of chili crisp if using and top with sesame seeds.
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