Pickled Daikon

• 분량: 6 servings
• 활동 시간: 10 minutes
• 총 시간: 2 hours 10 minutes

재료

1 lb daikon radish (about half a large daikon per batch)

1 dried red chili pepper

2 Tbsp rice vinegar (unseasoned)

1 tsp sake (optional)

1 Tbsp Diamond Crystal kosher salt

⅓ cup sugar

방향

Please note that this recipe has a pickling time of 2–3 hours. Now, gather all the ingredients.

Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut it crosswise into half-moon slices about ¼ inch (6 mm) thick.

Cut 1 dried red chili pepper crosswise into small pieces. Discard the seeds if you prefer it less spicy.

Put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp Diamond Crystal kosher salt, and ⅓ cup sugarin a resealable bag. Rub well from outside the bag to distribute the seasonings. Alternatively, you can use a ceramic or glass jar with weights.

Remove the air from the bag and seal it. Let it rest for 2–3 hours in the refrigerator. Remove from the pickling solution and enjoy!

To Store

Transfer the pickles to an airtight container and store in the refrigerator for up to a month. However, I recommend consuming them sooner, as the odor gets stronger as time passes. To minimize the odor, use a jar or container with a tightly sealing lid. When the flavor gets too salty and strong, pour off the pickling liquid and reseal the lid.

노트

Store in the fridge for up to a month.

You can use a ceramic or glass jar with weights instead of a resealable plastic bag. Just make sure the daikon is submerged in the pickle brine.

You can pour off the pickling liquid if you feel the flavor is becoming too strong or salty. Reseal the lid tightly and store in the refrigerator.

This Japanese pickled daikon recipe is considered  as a palate cleanser between dishes and we call this kind of dish hashi yasume (箸休め, literally “chopstick” + “rest”).

영양 정보

• 칼로리: 34 kcal
• 지방 전체: 1 g
• 포화 지방: 1 g
• 나트륨: 296 mg
• 탄수화물 전체: 8 g
• 식이섬유: 1 g
• 총 당류: 7 g
• 단백질: 1 g