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. The next day, drain liquid from radish, squeezing to remove excess liquid. Place radish in airtight jar & pour in pickling liquid, adding ginger & peppercorns along the way.
5. Chill for 1 day to allow flavour to develop before using.
The pickle will keep for up to 2 weeks in the fridge.
White Pickled Daikon (Japan)
(page 15)
Makes: 1 litre
Preparation: 15 minutes + 1 hour draining
Cooking: 5 minutes + overnight refrigeration
Ingredients:
750gm Daikon (peeled and cubed)
100gm Sea Salt
250ml White Vinegar
50ml Gin
100ml Water
80g Caster Sugar
5 dried Juniper Berries (lightly crushed)
Method:
1. Toss the daikon and salt in a large bowl, transfer to a large colander & drain for 1 hour.
2. Sterilise two 500ml glass pickling jars and lids.
3. Rinse daikon well, drain and pack tightly into the jars.
4. Put the remaining ingredients in a saucepan & bring to the boil. Remove from heat & leave to cool slightly, then pour over daikon. Leave to cool, put on lids & leave for at least 8 hours in the fridge before using.
Dua Gop / Do Chua (Vietnam) page 30
Makes: 500gms
Preparation: 10 minutes
Cook: 5 minutes
Wait: 30minutes
Ingredients:
250ml Water
250ml White Vinegar
80gm Caster Sugar
1/2 Large Daikon (Peeled & Julienned)
2 Carrots (Peeled & Julienned)
2 tbs Salt
Method:
1. Mix together vinegar, water & sugar in a saucepan, stir over medium heat until the sugar is just dissolved. Set aside and allow to cool.
2. Mix daikon and carrot in a large bowl with the salt. Rubbing salt in to the vegetables with your fingers until each matchstick bends without breaking. Transfer to a sieve, rinse under running water & drain well.
3. Place the vegetables in a non reactive bowl or container & cover with the cooled pickling liquid. Cover and refrigerate for at least 30 minutes before using.
The pickles will keep in the liquid for 2-3 weeks.
What Did I learn?
Daikon's a lot like a red radish in texture, but the flavour is a lot milder (generally I'm not a fan of a very peppery red radish, so it's not something I tend to buy or eat often.
Health benefits: Daikon is said to be full of antioxidants & good for liver health & cancer prevention. Is a natural diuretic, helpful in treating urinary disorders. They are nutrient dense & high in Vitamin C & B which help to prevent inflammation, they're anti bacterial & anti viral, juice can be used as a digestive aid, helping to break down enzymes in proteins, oils, fats & carbohydrates. As well as a respiratory aid, helping to dissolve mucus & phlegm. Applied topically can help to control acne and the leaves are an excellent source of calcium.
There's a great variety in the ingredients for pickling liquids, but essentially the 2 main ingredients are vinegar & sugar.
I'm glad I remembered my jar tongs. Fishing bottles out of boiling hot steaming water can be a pretty hazardous venture! So WTF are jar tongs I hear you ask? These guys are rubberised so you can get a decent grip around the rim of the jar, without having to hold it in your hand.
This pickling stuff takes time, set aside 2 days, remember your mise en plus and be patient.
Please add any comments or questions below.
(page 241)
Ingredients:
300gm Daikon
1 tbs Salt Flakes
20gm Ginger (thickly sliced)
1/4tsp Sichuan Peppercorns
500ml White Vinegar
145gm White Sugar
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. The next day, drain liquid from radish, squeezing to remove excess liquid. Place radish in airtight jar & pour in pickling liquid, adding ginger & peppercorns along the way.
5. Chill for 1 day to allow flavour to develop before using.
The pickle will keep for up to 2 weeks in the fridge.
White Pickled Daikon (Japan)
(page 15)
Makes: 1 litre
Preparation: 15 minutes + 1 hour draining
Cooking: 5 minutes + overnight refrigeration
Ingredients:
750gm Daikon (peeled and cubed)
100gm Sea Salt
250ml White Vinegar
50ml Gin
100ml Water
80g Caster Sugar
5 dried Juniper Berries (lightly crushed)
1. Toss the daikon and salt in a large bowl, transfer to a large colander & drain for 1 hour.
2. Sterilise two 500ml glass pickling jars and lids.
3. Rinse daikon well, drain and pack tightly into the jars.
4. Put the remaining ingredients in a saucepan & bring to the boil. Remove from heat & leave to cool slightly, then pour over daikon. Leave to cool, put on lids & leave for at least 8 hours in the fridge before using.
Dua Gop / Do Chua (Vietnam) page 30
Preparation: 10 minutes
Cook: 5 minutes
Wait: 30minutes
Ingredients:
250ml Water
250ml White Vinegar
80gm Caster Sugar
1/2 Large Daikon (Peeled & Julienned)
2 Carrots (Peeled & Julienned)
2 tbs Salt
1. Mix together vinegar, water & sugar in a saucepan, stir over medium heat until the sugar is just dissolved. Set aside and allow to cool.
2. Mix daikon and carrot in a large bowl with the salt. Rubbing salt in to the vegetables with your fingers until each matchstick bends without breaking. Transfer to a sieve, rinse under running water & drain well.
3. Place the vegetables in a non reactive bowl or container & cover with the cooled pickling liquid. Cover and refrigerate for at least 30 minutes before using.
The pickles will keep in the liquid for 2-3 weeks.
What Did I learn?
Daikon's a lot like a red radish in texture, but the flavour is a lot milder (generally I'm not a fan of a very peppery red radish, so it's not something I tend to buy or eat often.
Health benefits: Daikon is said to be full of antioxidants & good for liver health & cancer prevention. Is a natural diuretic, helpful in treating urinary disorders. They are nutrient dense & high in Vitamin C & B which help to prevent inflammation, they're anti bacterial & anti viral, juice can be used as a digestive aid, helping to break down enzymes in proteins, oils, fats & carbohydrates. As well as a respiratory aid, helping to dissolve mucus & phlegm. Applied topically can help to control acne and the leaves are an excellent source of calcium.
There's a great variety in the ingredients for pickling liquids, but essentially the 2 main ingredients are vinegar & sugar.
This pickling stuff takes time, set aside 2 days, remember your mise en plus and be patient.
Please add any comments or questions below.
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