Pickled daikon

Today we suggest that you start harvesting a pickled daikon, and how to do everything right, learn from this material.

Marinated radish daikon in Japanese - recipe

Ingredients:

• daikon - 800 g;
• granulated sugar - 80 g;
• cooking salt - 1.5 tbsp. spoons;
• rice vinegar - 220 ml;
• dried saffron (ground) - 1.5 tbsp. spoons;
• clean water - 1.2 liters.

Preparation

1. With a washed daikon, thin the skin.
2. Next cut radish with a sharp knife on the brusochki, the length equal to the height of a liter jar (slightly less) and immediately distribute all three times scalded with steep boiling water jars.
3. In a small saucepan pour clean water and stir in it the necessary amount of granulated sugar and fine kitchen salt.
4. We put the resulting brine on the included hotplate and wait for it to boil. As soon as this happens, pour the ground saffron into this container and let our fragrant pickle boil for about 3-4 minutes.
5. Before turning off the gas, pour in the rice vinegar.
6. Remove the saucepan from the hotplate and immediately dispense its contents in containers with a daikon.
7. We move all the received jars with a radish into a wide saucepan with water boiling on the plate and thus sterilize them somewhere 12-14 minutes.
8. We seal the pickled daikon with prepared lids and hide it under a warm blanket.

Marinated daikon in Korean - recipe for winter

Ingredients:

• radish (daikon) - 1,2 kg;
• garlic - 130 g;
• sunflower oil - 90 ml;
• Ground coriander and red pepper - 1 teaspoon;
• kitchen salt - 3 tsp;
• table vinegar - 90 ml.

Preparation

1. We clean the whole daikon from the peel, and after rubbing it through the medium grater.
2. We spread the crushed radish in a wide bowl and put the garlic, squeezed through a special press, over it.
3. In one large mug and a jar we combine oil with table vinegar.
4. Pour here the same amount of ground coriander and red pepper. Add the kitchen salt and mix it thoroughly.
5. The resulting marinade water the daikon in the bowl and leave it in this form for 1.5 hours.
6. When the radish allocates a sufficient amount of juice, all this is mixed and distributed according to properly prepared banks.
7. Sterilize for 17 minutes, then tightly seal each jar with a lid.