A Trilogy of Pickled Daikon
Following on from the "Let's explore some more Asian recipes" I give you Pickled Daikon Three Ways! A quick search through Pinterest, and with the help from Adam Liaw & Kylie Kwong's recipe books, I discovered 3 different recipes with 3 different flavour profiles from 3 different regions, (China, Japan & Vietnam). I was willing to inspect! Pickled White Radish (China) (page 241) Ingredients: 300gm Daikon 1 tbs Salt Flakes 20gm Ginger (thickly sliced) 1/4tsp Sichuan Peppercorns 500ml White Vinegar 145gm White Sugar Method: 1. Make pickling liquid by combining vinegar & sugar in a saucepan. Stir over high heat until sugar dissolves. 2. Bring to the boil then simmer, uncovered, without stirring for 20 mins or until slightly syrupy. Cool then chill overnight. 3 . Peel & halve radish length ways cutting each half into 5mm thick half moons. Place in a large bowl, sprinkle with salt, mix well, cover & chill over night. 4. T...
