Ingredients with Measurements:
- 1 large daikon radish (about 1 pound)
- 1 tablespoon salt
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1/2 teaspoon soy sauce
- 1/2 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
Special equipment needed:
- Mandoline or sharp knife
- Large bowl
- Glass jar or container with lid
Step-by-step instructions:
1. Peel the daikon radish and slice it thinly using a mandoline or sharp knife.
2. In a large bowl, sprinkle the salt over the sliced daikon and mix well. Let it sit for about 30 minutes to draw out excess moisture.
3. Rinse the daikon slices with cold water and squeeze out any excess water.
4. In a small saucepan, combine the rice vinegar, water, sugar, soy sauce, grated ginger, and red pepper flakes (if using). Heat over medium heat until the sugar dissolves.
5. Let the vinegar mixture cool to room temperature.
6. Place the daikon slices in a glass jar or container with a lid.
7. Pour the cooled vinegar mixture over the daikon slices, making sure they are completely covered.
8. Close the lid tightly and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Resting time: 30 minutes
Pickling time: 1 hour
Total time: 1 hour 45 minutes
5. Temperature:
Refrigerate the pickled daikon radish at all times.
Serving size:
This recipe makes about 2 cups of pickled daikon radish, serving 4-6 people as a side dish.
Nutritional information:
Per serving (1/2 cup):
Calories: 50
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 590mg
Total carbohydrates: 12g
Dietary fiber: 2g
Sugars: 9g
Protein: 1g
Substitutions for ingredients:
- You can use regular white vinegar instead of rice vinegar.
- You can use honey or maple syrup instead of sugar.
- You can omit the soy sauce if you want a gluten-free version.
- You can add sliced garlic or onion for extra flavor.
Variations:
- You can add other vegetables such as carrots, cucumbers, or onions to the pickling liquid.
- You can add sliced chili peppers or black peppercorns for a spicier version.
- You can use different types of vinegar such as apple cider vinegar or white wine vinegar.
Tips and tricks:
- Make sure to slice the daikon radish thinly and evenly for a better texture.
- Use a glass jar or container with a tight-fitting lid to prevent air from getting in.
- The longer you let the daikon pickle, the more flavorful it will become.
- You can store the pickled daikon radish in the refrigerator for up to 2 weeks.
Storage instructions:
Store the pickled daikon radish in a glass jar or container with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
This recipe is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
Serve the pickled daikon radish in a small bowl or plate as a side dish or appetizer. You can garnish it with sliced green onions or sesame seeds for extra flavor and texture.
Garnishes:
Sliced green onions, sesame seeds, sliced chili peppers, or chopped cilantro.
Pairings:
This pickled daikon radish goes well with Japanese dishes such as sushi, sashimi, or teriyaki chicken. It also pairs well with grilled meats or seafood.
Suggested side dishes:
Miso soup, steamed rice, or Japanese-style salad.
Troubleshooting advice:
- If the pickling liquid is too sour, add a little more sugar to balance the flavors.
- If the daikon slices are too salty, rinse them with more water before pickling.
Food safety advice:
Make sure to use clean utensils and containers when preparing and storing the pickled daikon radish. Keep it refrigerated at all times to prevent bacterial growth.
Food history:
Pickled daikon radish is a traditional Japanese side dish that has been enjoyed for centuries. It is often served as a palate cleanser between courses or as a refreshing snack.
Flavor profiles:
This pickled daikon radish has a tangy, slightly sweet, and salty flavor with a hint of ginger and red pepper flakes.
Serving suggestions:
Serve this pickled daikon radish as a side dish or appetizer with your favorite Japanese dishes. It is also great as a topping for sandwiches or salads.
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Region: Japanese