Chinese Pickled Radish

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Peel the daikon radish and slice it into thin rounds, about 2-3mm thick.

   Ca. 8 min.

2. 2

   Place the radish slices in a colander, sprinkle with the salt for radish prep, and toss to combine.

   Ca. 2 min.

3. 3

   Let the salted radish sit for 30 minutes to draw out excess moisture.

   Ca. 30 min.

   Kokkens note: This step is crucial for ensuring the radishes remain crisp after pickling.

4. 4

   Rinse the radish slices thoroughly under cold running water to remove the salt, then pat them completely dry with paper towels or a clean cloth.

   Ca. 3 min.

   Kokkens note: Make sure the radishes are very dry so they don't dilute the pickling brine.

5. 5

   In a small saucepan, combine the water, rice vinegar, granulated sugar, and the brine salt.

   Ca. 1 min.

6. 6

   Heat the brine mixture over medium heat, stirring occasionally until the sugar and salt have completely dissolved. Do not bring to a boil.

   Ca. 4 min.

7. 7

   Remove the saucepan from the heat and, if using, add the dried red chilis and Sichuan peppercorns.

8. 8

   Allow the pickling brine to cool completely to room temperature.

   Ca. 20 min.

   Kokkens note: Pouring hot brine over the radish will cook it and make it soft instead of crisp.

9. 9

   Pack the dry radish slices tightly into a clean glass jar.

   Ca. 2 min.

10. 10

    Pour the cooled pickling brine over the radishes, ensuring they are fully submerged.

    Ca. 1 min.

11. 11

    Seal the jar and let it pickle at room temperature for at least one hour before serving.

    Ca. 1 t.

    Kokkens note: For best results and a more developed flavor, refrigerate for at least 24 hours before eating.