Pickled daikon: cooking options

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Japanese food often uses extraordinary ingredients. These components include pickled daikon. In Japan, it is usually prepared in sticks. Pickled daikon can be served as a side dish or wrapped in sushi. How to cook this vegetable?

What is a daikon

Recipes for this vegetable are completely different. Daikon is consumed fresh, dried and pickled. This vegetable is a selection fruit. It is impossible to meet in the wild. Daikon is a type of radish. However, this vegetable has a more pleasant taste, crisp flesh and lack of bitterness.

The daikon was bred for the first time in Japan. After some time, the root crop began to be grown in other countries of the world. At the moment, the vegetable is actively grown in the USA, Brazil and in the territory of Western Europe.

The popularity of the daikon can be easily explained by several factors:

• an average root crop weighs 2 to 3 kg;
• all parts of the plant are edible, for example the leaves can be used to make a salad;
• long-term storage without loss of all usefulproperties;
• high yield and unpretentiousness.

Marinated root vegetable with turmeric

So, how to pickle daikon. To prepare such a dish, you need a few products. In this case, you will need:

1. Daikon - 100g
2. Rice vinegar - 50 ml.
3. Water - 50 ml.
4. Sugar - 50g
5. Turmeric - 1/5 tsp.
6. S alt, preferably sea s alt - 1/5 tsp.

How to prepare marinade

To make pickled daikon, you need to prepare the marinade. To do this, add sugar and turmeric to a small saucepan. Water and rice vinegar should also be added here.

The container should be put on fire. The marinade should be boiled until the sugar is completely dissolved. After that, the liquid should be removed from the heat and cool.

Cooking

How to prepare daikon? Recipes for pickled root crops can be mastered by everyone. The main thing is to follow the sequence. While the marinade is cooking, you can prepare the root crop. It is recommended to peel and cut into half circles or rings. It all depends on the size of the vegetable. Shredded daikon should be s alted, and then transferred to a colander. This will remove the bitterness from the root crop. After an hour, the s alt must be washed off. Pieces of the root crop should be drained and placed in a jar or container. Daikon should be poured with chilled marinade. Close the container tightly and shake gently. After that, the vegetable in the marinade should be placed in the refrigerator for 1 night. You can store the finished product for 14days.

Korean daikon

How is Korean pickled daikon prepared? The recipe is suitable for lovers of Asian cuisine. This is a very interesting and unusual snack. To prepare the root crop you will need:

1. 600 g daikon.
2. 50ml oil, preferably plant-based.
3. 1 onion.
4. Up to 5 garlic cloves.
5. 1 teaspoon coriander.
6. 0.5 tsp each of red pepper and s alt.
7. 1 tbsp a spoonful of vinegar 9% tablespoon.

Cooking process

To prepare pickled daikon, you should peel the root crop and wash it well in running water. After that, the vegetable can be chopped. It is recommended to grate it for cooking Korean carrots. Garlic should be peeled and crushed with a press. If coriander is used in grains, then the spice should be ground in a mortar, combined with a small amount of s alt. Add vinegar to the root crop. After that, you can add all the spices.

Now it's time to prepare fragrant oil. This will require a bow. It must be cleaned and finely chopped. Onions are recommended to be fried in oil. Thanks to this, it will acquire a peculiar aroma. After this, the oil should be poured onto the garlic through a slotted spoon. Daikon is almost ready. It remains only to mix.

Features of the recipe

To make Korean-style daikon more original, you can add natural yellow dye orGreen colour. The result is a savory and spicy appetizer that is ideal as a side dish for fish and meat dishes. It is worth noting that daikon prepared in this way can be used in the preparation of sandwiches with ham or sausages.

Also the recipe is suitable for cooking carrots and beets. If you put vegetables prepared in this way on one dish, you get an original tricolor salad.

Japanese Daikon

This is a very simple appetizer made from available ingredients:

1. Daikon - 500g
2. S alt and sugar - 1 teaspoon each.
3. Rice white vinegar - 2 tbsp. spoons.
4. Soy sauce - 4 tbsp. spoons.
5. Water - 200g

Features of product selection

If the root crop weighs more than 500 grams, then the number of other components should be increased proportionally. If there is no rice white vinegar, then it can be replaced with ordinary table vinegar. However, the concentration of this substance should be lower and not more than 3.5%. It is worth considering that table vinegar tastes a little sharper than rice vinegar. Therefore, it is recommended to dilute it. You should not use grape or apple cider vinegar to prepare daikon, as these substances have a taste of the raw material.

As for soy sauce, it should be classic. Do not use a component with various additives, for example, with mushrooms. Water must be boiled and cooled to room temperature.

Stagescooking

So, how to make pickled daikon in Japanese. The recipe is classic. To begin with, it is worth preparing all the products. Root crops should be cleaned, washed thoroughly and cut into rings or cubes. It all depends on what the pickled daikon will be used for. You can grind the root crop with a shredder or a knife. The radish should be put in a deep container, sprinkling each layer with s alt.

It is recommended to drain the brine after 15 minutes. After that, the root crop should be sprinkled with sugar in the same way as with s alt. After 15 minutes, drain the juice. Now pour soy sauce, white rice vinegar and boiled water into a bowl with prepared daikon. After that, the container with the root crop should be closed with a lid or tightened with plastic wrap. A day later, the daikon will be ready.

Good for

This marinated daikon can be used as an addition to main courses or as an appetizer. A variety of vegetables pickled in this way are often used in Korean, Japanese, and Chinese cuisines.

When you open a jar of daikon, you can hear a specific smell. However, the taste of such an appetizer is mild and without bitterness. The root crop is refreshing and stimulating appetite. At the same time, the snack is not sour, not spicy and crispy. Pickled daikon has a long shelf life.

Daikon marinated

Preparing pickled daikon for the winter is easy. The main thing is to know the proportions of the components. However, this root crop is not rolled up, but stored inrefrigerator. For cooking you will need:

1. 200 g daikon.
2. 2 tsp s alt.
3. 2 tbsp. spoons of sugar.
4. 20 ml rice vinegar.
5. 2 pinches of saffron.

Cooking process

Daikon is recommended to clean, wash and cut into long bars. The jar should be steamed. Carefully place the root crop in the prepared container, placing its pieces vertically.

After that, you can prepare the marinade. To do this, pour water into the pan, add s alt, sugar and vinegar. When the contents are hot, add the saffron. Ready marinade should be cooled, and then poured into a jar of daikon. The container should be tightly closed and left warm for 7 days. After that, the product can be placed in the refrigerator for further storage.