Quick Chinese-style Pickled Daikon

Hi, its Saturday. Today has been absolutely amazing. This morning, I  went horse back riding with one of my classmate’s family and some of their friends. We went to the beach and it was SOOO much fun. The horses did arrive about 2 hrs late so I ended up doing only one ride instead of 2 but building sandcastles with my brother and classmate was just as fun. Plus, I was pretty tired and didn’t really want to ride that much anyways so all went well:)

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Now onto the actual topic of the post: Chinese pickled Daikon!!!!

Pickles are very popular all over China. I love them. The Chinese love pickling so much that they’ve figured out how to pickle pretty much every vegetable out there. There’s the normal ones like daikon and cabbage to the really wierd, like papaya and even baby coconut. The recipe I’m using is a simple one that my ayi taught me.

 

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I’m using white vinegar since I ran out of ChiangKang vinegar. According to my ayi though, black vinegar tastes better, I’ll see how this batch goes

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First gather the ingredients. Then wash and chop the radish, making sure there is no visible dirt, blemishes or root bits. You could also peel it, but I find that annoying and unnecessary. Plus, a lot of the nutrients are in the skin.

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Mix in the salt and sugar and let it sit until there is liquid at the bottom of the bowl. Be sure the salt and sugar are mixed fairly evenly.

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3-5 days may sound like a long time, but considering that normal pickles take anywhere from a week to a year, this is pretty quick

Finally, put the daikon in a jar, pour in the vinegar and liquid in the bowl, add in the peppers (if using) and let it pickle for 3-5 days. Enjoy!!!!


 

Quick Chinese- style Pickled Daikon

Ingredients

  •  1 daikon radish
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1/3 cup vinegar
  • duo la jiao (Chinese salted pickled chilies), optional

Directions

Wash and chop the daikon into quarters around 1.5 in thick. Place into a large bowl and mix in salt and sugar. Let it sit for at least 15 min and up to 40 min (25-30min is ideal). Put the radish into a jar and pour in radish juice, vinegar and add in chilies if using. Close the jar and let is sit for 3-5 days. 🙂

[\recipe]

 

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