We grew these just to see what they would be like - and were surprised. They took a long time to come up but then took off.
There are so many recipes for pickled daikon. This is just one variation.
1 cup rice vinegar
1 cup water
1 cup sugar or to your preference
1/4 teaspoon tumeric - for color
1 pound daikon radish, sliced thinly or julienned
1/4 cup kosher salt
In a small sauce pan over medium heat, add vinegar, water, sugar and tumeric, Bring to boil until sugar is dissolved. Remove from heat and cool.
Thinly slice daikon into rounds or if it is large, half-rounds or strips. You can use food processor. Place in colander and sprinkle salt and mix. Put colander over bowl or sink and let sit for about 1 hour, Rinse off all salt and dry daikon. Put daikon into clean sterilized jar or container and pour cooled liquid over daikon. It's best to let it sit overnight to develop flavors if you can wait that long.
Variations - instead of tumeric, add pickled plums or ume to turn slices pink, or grated ginger for flavoring. Great on a relish tray or in sandwiches.
No comments:
Post a Comment