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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A friend gave me this recipe and it's great. From the time she was a toddler, my daughter has loved to snack on this, the spicier the better. Adjust the ingredients to your taste, making it sweeter, spicier, or more sour. I know the sodium content in this will be astronomical, but remember that you don't consume all the soy sauce and that this is used as a condiment. Prep and cooking time does not include drying the daikon or allowing the pickles to sit overnight. Ingredients:
1 medium daikon radish |
1 piece konbu (seaweed, about 4 inches) |
1 cup soy sauce |
1/2-1 cup rice vinegar |
1 cup brown sugar |
1/4 cup fresh ginger (fine julienne) |
crushed red pepper flakes, to taste |
Directions:
1. Take the daikon and put it out into the sun for a day until the skin gets a bit wrinkly and the surface dries.
2. Wash, peel, and cut the daikon lengthwise. Chop the daikon halves into 1/8 or 1/4 inch semi-circles.
3. Wash the konbu piece(s).
4. Put the konbu, soy sauce, rice vinegar, brown sugar, ginger, and red pepper in a pan, bring it to boil.
5. Remove from heat.
6. Add the daikon while the brine is still hot.
7. Put into a jar or bowl, cover well, and refrigerate overnight.
8. Enjoy!
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