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Pickles, Preserves & Relishes

Sweet Pickled Daikon Radish- 2014
​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 1 cup rice vinegar
  • 1 cup water
  • 1 cup sugar
  • 1/4 teaspoon turmeric
  • 1 pound daikon radish
  • 1/4 cup kosher salt
​
PREPARATION
In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

Like kimchi, you can find this as a side accompaniment for most Korean dishes. After my trip to Korea to see Lee in 2014, I was an instant fan. 
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking