Zutaten für Fresh Daikon Pickles
- Daikon Radish
- Konbu
- 1 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup packed light brown sugar
- Fresh Ginger
- Crushed Red Pepper Flakes
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Zubereitung von Fresh Daikon Pickles
- **Sun-Dry the Daikon:** Place the daikon radish in direct sunlight for approximately 6-8 hours, or until the skin appears slightly wrinkled and the surface is dry.
- **Prepare the Daikon:** Wash, peel, and cut the daikon lengthwise.
- **Slice the Daikon:** Chop the daikon halves into 1/8-inch or 1/4-inch semi-circles (adjust to your preference).
- **Prepare the Konbu:** Wash the 2-inch piece of konbu kelp thoroughly.
- **Make the Brine:** In a saucepan, combine 1 cup soy sauce, 1/2 cup rice vinegar, 1/4 cup brown sugar, 2 tablespoons grated fresh ginger, and 1-3 tablespoons red pepper flakes (adjust to your spice preference). Bring to a boil over medium heat.
- **Simmer the Brine:** Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld.
- **Pickle the Daikon:** Remove from heat and immediately add the sliced daikon to the hot brine. Stir gently to ensure all pieces are submerged.
- **Cool and Refrigerate:** Transfer the daikon and brine to a clean jar or bowl. Cover tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully develop.
- **Enjoy!:** Serve your homemade daikon pickles as a delicious snack, side dish, or flavorful condiment. Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
676 g
Sugar
901g
Fat
0g
Carbs
82g