Cooking an appetizing spicy appetizer – pickled daikon
If you love Chinese radish, try the pickled daikon, a savory and slightly tangy appetizer suitable for a variety of dishes. Daikon contains a lot of vitamin C and very few calories – this is a great reason to include it in your diet as often as possible..
There are many options for marinating daikon in traditional Asian ways. Almost all of them contain ingredients that are difficult to find – rice hulls, dried kombu seaweed and others. Resourceful Russian chefs have found simple ways to replace them, while maintaining the exquisite taste of the original pickled daikon radish, which the Japanese prepare for snacks, sushi and rolls..
Read Korean Eggplant Recipe!
How to pickle a daikon for a snack
Daikon prepared in this way is ideal as an appetizer for hot boiled rice, potatoes, miso soup. For cooking you will need:
- fresh daikon – 2 kg;
- granulated sugar – 200 g;
- coarse salt (not iodized) – 50 g;
- dried peel of sour apples, persimmons, tangerines;
- hot red pepper;
- vodka – 250 ml.
The original recipe uses rice vodka with a strength of 25 °. In the absence of, the usual forty-degree, slightly diluted, is quite suitable. Also prepare a sturdy plastic bag.
Rinse the daikon well with cold water, cut off too coarse skin, cut into large slices. Put all the ingredients in a bag, mix, let dissolve. Release all air from the bag, tie and put in a deep container under the press.
A couple of times a day, the bag with the marinade is turned over so that the contents are more evenly marinated. After a few days, the ready-made daikon can be tasted.
Fans of a more vigorous snack can hold the marinade under pressure for another 2-3 days. Store the product in a clean glass jar under a lid in the refrigerator.
If you often have to cook marinades, take a closer look at the marinator. This simple and inexpensive appliance will quickly, evenly and without your participation marinate any food that you entrust to it..
Marinate daikon for sushi and rolls
For lovers of national Japanese cuisine and sushi, the pickled daikon recipe is useful. This product is often included in the original recipe, and it is not always possible to find it on the market. Let’s prepare it ourselves. We stock up on the following products:
- daikon – 200 g;
- granulated sugar – 50 mg;
- salt (iodized is suitable) – 10-15 mg;
- rice vinegar (6%) – 200 ml;
- ground saffron – a couple of pinches.
Cut the washed daikon into cubes 8-9 cm long. A standard nori sheet about 18 cm long, just enough for 2 slices. Put the chopped daikon into cleanly washed half-liter jars and prepare the marinade separately.
Pour 3 tablespoons of boiling water into a small ceramic cup and pour the saffron into it. Stir and let it brew a little. In the meantime, put all the other ingredients in another dish, dissolve and add saffron infusion to them..
Pour jars of daikon with ready-made marinade, close with tight lids and leave in a warm place for a week. Then we rearrange the jars in the refrigerator for long-term storage..
Daikon in Korean
This simple but extremely mouth-watering snack will appeal to all connoisseurs of Japanese cuisine. To make Korean pickled daikon you will need:
- fresh daikon – 2-3 whole roots;
- olive oil – a quarter cup;
- onion – 1 large head;
- garlic – a few cloves.
- coriander beans – 1 tsp;
- white vinegar 9% – 20 ml;
- add chilli if desired no more than 1-2 pinches;
- salt (not iodized) to taste.
We rub the washed peeled daikon on a special Korean grater.
Chop the garlic, grind the coriander in a mortar with salt. Add pepper and vinegar. Finely chop the onion and simmer in hot vegetable oil.
Let the onion cool slightly and pour the oil in which it was fried into the marinade with spices. We don’t need the bow itself. We shift the chopped daikon into the finished filling, mix and let it brew. A mouth-watering spicy snack is ready in a few hours..
Add some saffron or turmeric to the marinade for a beautiful yellow color..
Daikon marinated in this way is perfect with beef, fish, ham sandwiches, simple side dishes.