Ingredients with Measurements:
- 1 large daikon radish, peeled and sliced into thin rounds
- 1/4 cup salt
- 1/4 cup sugar
- 1/2 cup rice vinegar
- 1/2 cup water
- 1/4 cup dried seaweed
- 1/4 cup takuan (pickled yellow daikon), sliced into thin rounds
Special Equipment Needed:
- Large mixing bowl
- Colander
- Glass jars with lids
Step-by-Step Instructions:
1. In a large mixing bowl, combine the sliced daikon radish and salt. Mix well and let sit for 30 minutes to draw out excess moisture.
2. Rinse the daikon radish under cold water and drain in a colander.
3. In a small saucepan, combine the sugar, rice vinegar, and water. Heat over medium heat until the sugar has dissolved.
4. Add the dried seaweed and takuan to the saucepan and stir to combine.
5. In a glass jar, layer the daikon radish slices and the seaweed-takuan mixture. Repeat until all ingredients are used up.
6. Pour the remaining liquid from the saucepan into the glass jar until the ingredients are fully submerged.
7. Seal the jar with a lid and let sit at room temperature for 24 hours.
8. After 24 hours, transfer the jar to the refrigerator and let sit for at least 3 days before serving.
Time:
Preparation time: 45 minutes
Cooking time: 5 minutes
Total time: 4 days
Temperature:
Room temperature for 24 hours, then refrigerate for at least 3 days before serving.
Serving size:
Makes 1 quart jar of pickles.
Nutritional information:
Calories: 45
Fat: 0g
Carbohydrates: 11g
Protein: 1g
Sodium: 1100mg
Substitutions for ingredients:
- White vinegar can be used in place of rice vinegar.
- Fresh seaweed can be used in place of dried seaweed.
- Pickled ginger can be used in place of takuan.
Variations:
- Add sliced carrots or cucumbers for additional crunch.
- Use different types of seaweed for different flavors.
- Add sliced chili peppers for a spicy kick.
Tips and Tricks:
- Use a mandoline slicer to get even slices of daikon radish.
- Make sure the pickles are fully submerged in the liquid to prevent spoilage.
- The longer the pickles sit in the refrigerator, the more flavorful they will become.
Storage Instructions:
Store the pickles in a sealed glass jar in the refrigerator for up to 1 month.
Reheating Instructions:
These pickles are meant to be served cold and do not need to be reheated.
Presentation Ideas:
Serve the pickles in a small dish or on a plate with other Japanese-inspired dishes.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
These pickles pair well with sushi, sashimi, or any other Japanese-inspired dish.
Suggested Side Dishes:
Serve with steamed rice or miso soup.
Troubleshooting Advice:
If the pickles become slimy or have an off smell, discard them immediately.
Food Safety Advice:
Make sure to use a clean and sterilized glass jar to prevent contamination.
Food History:
Takuan and seaweed pickles are a traditional Japanese dish that has been enjoyed for centuries.
Flavor Profiles:
These pickles are sweet, salty, and slightly sour with a crunchy texture.
Serving Suggestions:
Serve as a side dish or as a topping for rice bowls.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese