Best 5 Pickled Daikon Radish Recipes
Brighten up your meals with the vibrant and refreshing flavors of pickled daikon radish! Pickled daikon, also known as takuan, is a traditional Japanese pickle made from daikon radish. It's a versatile condiment that can add a tangy, slightly sweet, and crunchy element to various dishes. This article provides you with three unique pickled daikon radish recipes to tantalize your taste buds.
The first recipe is a classic pickled daikon radish, a staple in Japanese cuisine. It involves a simple process of combining daikon radish, rice vinegar, sugar, and salt. The result is a mildly sour and slightly sweet pickle that pairs perfectly with rice, noodles, or as a topping for salads.
The second recipe introduces a spicy pickled daikon radish, adding a fiery kick to your meals. This recipe incorporates red chili peppers or chili flakes, along with garlic and ginger, resulting in a bold and flavorful pickle. It's perfect for those who enjoy a bit of heat and spice.
The third recipe presents a sweet and sour pickled daikon radish, offering a harmonious blend of tangy and sweet flavors. It uses a combination of rice vinegar, sugar, and honey, resulting in a pickle that's both sweet and tangy. This recipe is a great addition to sandwiches, wraps, or as a side dish with grilled meats.
Whether you prefer classic, spicy, or sweet and sour flavors, these pickled daikon radish recipes have something for everyone. So, gather your ingredients, follow the step-by-step instructions, and experience the delightful taste of pickled daikon radish in the comfort of your own kitchen!
PICKLED DAIKON RADISH AND CARROT
I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.
Provided by moosie
Categories Side Dish Vegetables Carrots
Time 5h20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.2 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.7 g, Sodium 27 mg, Sugar 15.2 g
VIETNAMESE PICKLED DAIKON RADISH AND CARROTS
This crispy Asian-style refrigerated pickle combination (do chua) is best known as an addition to banh mi sandwiches. You can also add cucumber and onions, if you like. This also works well with BBQ pork or as a rice side. They will keep for 4 weeks in the refrigerator.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 10
Number Of Ingredients 6
Steps:
- Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
- Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Nutrition Facts : Calories 27.9 calories, Carbohydrate 6.9 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 1415.7 mg, Sugar 5.4 g
VIETNAMESE PICKLED CARROTS AND DAIKON RADISH
Make and share this Vietnamese Pickled Carrots and Daikon Radish recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
- Place the carrots and radish in a container and cover with the pickling liquid.
- Let pickle for at least and hour and store in the fridge for up to a week.
NAMASU RICE SALAD WITH PICKLED DAIKON RADISH AND CARROTS
Pickled carrot and daikon radish can be found in Korean, Vietnamese, and Japanese cuisine. Combined with rice in this cool, light and flavorful salad, it will remind you of sushi and rice rolls. Shrimp or crab can be added to make this into a main dish salad.
Provided by AnnInLondon
Categories Salad Grains Rice Salad Recipes
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
- Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 33.8 g, Fat 7.8 g, Fiber 1.8 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 466.8 mg, Sugar 6.1 g
GGAKDUGI KIMCHEE (KOREAN PICKLED RADISH/DAIKON)
Categories Vegetable
Number Of Ingredients 11
Steps:
- Peel and cut your daikon into 1-inch chunks. Wash thoroughly. In a big bowl evenly mix 2 tblsp of salt all over the daikon. Then fill up the bowl with water until the daikon is covered. Put a plate over the daikon and something heavy to weigh it down. I use my mortar. Leave overnight at room temperature. The next day, drain the brined daikon into a colander and rinse. With your hands, squeeze out excess moisture. Now it's time to make your seasoning mixture for the spicy version. Take a knob of ginger and a few garlic cloves and mince it in the food processor. Dump it into a big bowl and add a few tsps or so of shrimp paste, a tblsp or more of Korean chili paste (Actually, I use a whole lot more, but my spicy level is pretty high.), and 2 tsp sugar. It must be the bright red Korean chili flakes and/or paste. Other chilies won't taste the same. To me, Korean gochujang has a slight sweetness and isn't as spicy. Mix thoroughly and taste. Make adjustments if necessary. Add any scallions or greens, then the drained daikon. Use gloves if you don't want your hands to get smelly. Mix thoroughly. Then pack the kimchee into jars about 75% full. You don't want to fill it to the brim as the kimchee will actually bubble as it ferments and may pop the top if it's too full. But do pack the kimchee into the jar tightly so that it can ferment better.
Tips:
- Choose small daikon radishes, as they are more tender and have a milder flavor.
- Use a sharp knife to cut the daikon radishes into even pieces. This will help them pickle evenly.
- Make sure to use a clean glass jar for pickling. This will help to prevent bacteria from growing.
- Cover the daikon radishes completely with the pickling liquid. This will help to ensure that they are evenly pickled.
- Store the pickled daikon radishes in a cool, dark place. This will help them to last longer.
Conclusion:
Pickled daikon radishes are a delicious and versatile side dish that can be enjoyed in many different ways. They are a great addition to salads, sandwiches, and wraps. They can also be used as a garnish for soups and stews. If you are looking for a new and exciting way to enjoy daikon radishes, then I encourage you to try pickling them.
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