Discover the Delicious World of Pickled Daikon Slices
Pickled Daikon slices are a versatile and tasty addition to any meal. Enjoy them as a snack, use them as a ban chan dish, or add them to kimbop or Ssam style leaf wraps for a burst of flavor.
The Recipe
Yielding 2 1/2 cups of delicious pickled Daikon, this easy recipe requires only 30 minutes of active time and 48 hours of waiting.
Gathering Ingredients
To make this recipe, you’ll need:
- 2 pounds fresh Daikon Radish
- 1/2 cup water
- 1/2 ounce dried kombu (kelp)
- 2 teaspoons salt
- 2 1/2 cups rice vinegar
- 1 cup sugar
- 1/2 cup broth
Preparing the Daikon
Begin by washing the fresh Daikon in cold water. Remove the skin with a vegetable peeler if needed. Slice the Daikon into thin, “poster paper” thin slices. Place the sliced Daikon in a bowl, add salt, and mix well. Let it stand for about an hour.
Creating the Broth
Bring the water to a boil and add the kombu. Reduce the heat to medium-low and simmer for 15 minutes.
Sterilizing the Container
Sterilize a jar or other lidded container (large enough for about 3 cups) in a boiling water bath for about three minutes.
Crafting the Marinade
Remove the kombu from the broth and discard. Add the vinegar and sugar to the kombu broth. Increase the heat to medium and stir until the sugar is completely dissolved. Continue heating until the marinade just begins to lightly boil. Remove from heat.
The Final Mix
Transfer the Daikon to a strainer and press out excess moisture. Place the Daikon into the sterile container and add the hot marinade. Stir gently and let cool. Cover and refrigerate. The Daikon slices will be ready to eat in 48 hours.
Get ready to enjoy your delicious pickled Daikon slices!
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