Tibetan Pickled Daikon Radish Condiment Recipes

SWEET PICKLED DAIKON RADISH

Sweet Pickled Daikon Radish image

Provided by Tyler Florence

Time 5h35m

Yield 1 quart

Number Of Ingredients 6

Ingredients

1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt

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.

OVERNIGHT CHINESE DAIKON RADISH PICKLES

Overnight Chinese Daikon Radish Pickles image

You can make this dish and 24 hours later eat the pickles.

Provided by MARBALET

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 8h50m

Yield 2

Number Of Ingredients 5

Ingredients

1 ½ cups chopped daikon
¾ teaspoon salt
1 tablespoon rice vinegar
¼ teaspoon ground black pepper
¼ teaspoon sesame oil

Steps:

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 3.7 g, Fat 0.7 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 890.4 mg, Sugar 2.2 g

TIBETAN PICKLED DAIKON RADISH CONDIMENT

Tibetan Pickled Daikon Radish Condiment image

The radishes in Tibet are large, usually white, high altitude cousins of the daikon radish and are used here as a pickle ingredient. This pickle is very tart and vinegry but mellows over time; it is meant to be used as a condiment, not on it's own. Daikon radish is available year round, allowing this quick pickle to be made any time of the year and stored in the refrigerator for weeks. This pickle is also used as an ingredient in other condiments, such as Lhasa Yellow Achar. This recipe is from the book, " Beyond The Great Wall, Recipes and Travels in The Other China" by Jeffrey Alford and Naomi Duguid.

Provided by lynnski LA

Categories Vegetable

Time 25m

Yield 4 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb daikon radish, peeled and coarsely grated
2 scallions, minced
1/2 onion, small, cut in thin slices
2 tablespoons ginger, minced
2 tablespoons salt, kosher
1 tablespoon garlic, minced
1 teaspoon peppercorn, Sichuan preferred, dry roasted and ground
3 cups vinegar, rice vinegar preferred

Steps:

Place the radish, scallions, onion, and ginger in a large bowl and toss to mix them well; stuff half the mixture into a sterilized 4-quart jar and add 1 tablespoon of the salt and the garlic and Sichuan pepper.
Add the remaining radish mixture and the second tablespoon of salt, and pour on the vinegar, which should cover the mixture completely; seal and shake the jar to distribute the vinegar well.
Place the jar in a sunny spot by a window for 2 to 4 days depending on the temperature, for colder weather allow 4 days; give the jar a shake occasionally to help blend the flavors.
It is now ready to use; the pickle will keep indefinately if well sealed and refrigerated; to serve, use a clean fork or chopsticks to lift out a clump of radish strands and place them in a condiment bowl.

Nutrition Facts : Calories 29.6, Fat 0.1, SaturatedFat 0.1, Sodium 1407.4, Carbohydrate 3.8, Fiber 1.1, Sugar 1.5, Protein 0.6

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

Ingredients

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.

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