Pickled Daikon & Red Radishes With Ginger
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Recipe: #32161
May 19, 2019
Categories: Salads, Vegetable Salad, Vegetables, Radish, Korean, Easy/Beginner Cooking more
"Crisp disks of two kinds of radishes taste clean and sweet in this Japanese and Korean influenced pickle."
Ingredients
Nutritional
- Serving Size: 1 (393.5 g)
- Calories 556.7
- Total Fat - 6.1 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 2338.6 mg
- Total Carbohydrate - 118.5 g
- Dietary Fiber - 0.2 g
- Sugars - 12.5 g
- Protein - 8.7 g
- Calcium - 112.4 mg
- Iron - 3.6 mg
- Vitamin C - 127.8 mg
- Thiamin - 0.5 mg
Step 1
Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Step 2
Drain in a colander (do not rinse) and return to bowl.
Step 3
Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
Step 4
Note: Pickled radishes can be chilled up to 3 weeks.
Tips & Variations
No special items needed.
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