Overnight Chinese Daikon Radish Pickles |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 3 |
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I had a bunch of daikon radishes from my organic coop that I had no idea what to do with and so many of the recipes that I found were sophisticated Japanese dishes that I just haven't felt like making. I found this recipe for pickled daikon on . It was super easy, quick and DELICIOUS. I couldn't believe how yummy it was. I guess it is not for everyone, though. My husband wasn't as taken as I was, but my 1 1/2 yr old loved them! Salty, crunchy and a little bit of kick! Yum! Ingredients:
1 1/2 cups chopped daikon radishes |
3/4 teaspoon salt |
1 tablespoon rice vinegar |
1/4 teaspoon ground black pepper |
1/4 teaspoon sesame oil (optional) |
Directions:
1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
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