Feeds:
Posts
Comments

Archive for August 24th, 2020

We just love Asian flavours, particularly in the summertime. The food is light, fresh and easy to eat on these endless, hot, muggy, summer days. I’ve made quick-pickled daikon in the past as a garnish but this time I wanted something that will serve a few meals. I love Nami’s no-nonsense approach to authentic Japanese food so her blog Just One Cookbook is generally my go-to and this was no exception. I did make a minor change by omitting the heat and reducing the sugar (even though she warned against it). I love the fresh crunch of this daikon pickle. But be warned, the daikon odour will penetrate everything and it is potent! I put the Lamp Berger on every time I open the jar!

Pickled Daikon

For the original recipe, please click here.

Makes about 500 mL

Ingredients:

  • 454 g fresh daikon, julienned thinly
  • 45 g sugar
  • 30 mL rice vinegar
  • 5 mL mirin
  • 2 g salt

Directions:

  1. Combine all of the ingredients in a tightly sealable container (you may wish to double bag it because it really stinks up the refrigerator).
  2. Mix well. Seal the container and place in the fridge for 2 days.
  3. After 2 days, rinse well and strain. Sterilize a jar and add the daikon to the jar, seal and refrigerate. Will keep for about 1 month.

Read Full Post »

%d bloggers like this: