Thursday, April 15, 2010

Recipe: Pickled daikon and red radishes with ginger

Pickled Daikon and Red Radishes with Ginger
Gourmet | November 2007 by Lillian Chou
Crisp disks of two kinds of radishes taste clean and sweet in this Japanese- and Korean-influenced pickle.
Yield: Makes about 3 cups

1 1/2 pounds daikon radish, peeled
1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
1 tablespoon kosher salt
1/4 cup rice vinegar (not seasoned) (NOTE: I used white balsamic vinegar instead, you could also use white wine or champagne vinegar)
3 tablespoons sugar
1 tablespoon very thin matchsticks of peeled ginger

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.
Drain in a colander (do not rinse) and return to bowl.
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).

Cooks' note:
Pickled radishes can be chilled up to 3 weeks.

1 comment:

popinflavor said...

A great time saver for fresh herbs, is to use Dorot Fresh Frozen Herbs. You dont sacrifice flavor or freshness.