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:
- Combine all of the ingredients in a tightly sealable container (you may wish to double bag it because it really stinks up the refrigerator).
- Mix well. Seal the container and place in the fridge for 2 days.
- 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.
