Pickled Daikon Radish

Definition: Pickled daikon radish is a traditional method of preserving and enhancing the flavor of daikon radishes by fermenting them in a brine solution. This process not only extends the shelf life of the radishes but also creates a tangy, crunchy, and slightly sweet condiment that can be enjoyed in various dishes.

Ingredients:

• 2 pounds daikon radish
• 1 cup rice vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 2 tablespoons salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds
• 2 cloves garlic, minced

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Instructions:

Wash and peel the daikon radish. Cut it into thin, uniform slices or julienne strips.

In a large bowl, combine rice vinegar, water, sugar, salt, black peppercorns, mustard seeds, and minced garlic. Stir until the sugar and salt are dissolved.

Place the daikon radish slices into a clean, sterilized glass jar.

Pour the vinegar mixture over the radishes, ensuring they are completely submerged.

Seal the jar tightly and let it sit at room temperature for 24 hours to start the fermentation process.

After 24 hours, transfer the jar to the refrigerator and let it pickle for at least 3 days, or up to 2 weeks for a stronger flavor.

Once pickled, the daikon radish can be stored in the refrigerator for several months.

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Note: The pickled daikon radish can be enjoyed as a side dish, added to salads, sandwiches, or used as a topping for various Asian dishes such as sushi, rice bowls, or noodle soups.

Keywords: daikon, radish, pickled, radishes, vinegar, flavor, process, enjoyed, various