This is a quick pickle of daikon that leaves it white, NOT the luo buo gan recipe that leaves it brown and takes longer to make. I tried a random recipe and it had sugar-vinegar ratio opposite to what I expected. So it came out very sweet. I think it could be adjusted to tone down the sugar and increase the tartness. But it was very easy to make - crunchy and delicious.
- 1/2 large daikon, peeled (~500 g)
- 1/2 c sugar (try reducing this next time)
- 1 T salt
- 1 T vinegar (try increasing this next time)
- Cut the daikon in quarters lengthwise. Then slice to desired thickness.
- Place in a large ziploc and add the remaining ingredients.
- Massage for a few minutes.
- Transfer to airtight container, like a leftover pasta sauce jar. Keep in fridge for 24 hours minimum. Flavor will continue to develop the longer it sits.
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