Zutaten für Pickled Daikon And Red Radishes With Ginger
- Daikon Radishes
- Red Radish
- 2 tablespoons kosher salt
- Rice Vinegar
- 1/2 cup granulated sugar
- 2 tablespoons grated fresh ginger
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Zubereitung von Pickled Daikon And Red Radishes With Ginger
- Halve the daikon radish lengthwise, then cut crosswise into 1/4-inch thick slices.
- In a large bowl, combine the daikon and red radishes. Sprinkle with 2 tablespoons of kosher salt, gently toss to coat, and let stand at room temperature for 1 hour, stirring occasionally to draw out excess moisture.
- After 1 hour, drain the daikon and radishes thoroughly in a colander. Return them to the bowl.
- Add 1 cup of rice vinegar (or white wine vinegar), 1/2 cup of granulated sugar, and 2 tablespoons of grated fresh ginger to the bowl. Stir until the sugar is completely dissolved.
- Transfer the mixture to an airtight container. Cover and chill in the refrigerator for at least 12 hours, shaking the container once or twice during this time to ensure even pickling.
- Enjoy your pickled daikon and radishes! They’ll keep for up to 3 weeks in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
73g
Fat
0g
Carbs
7g