Chinese Pickled Radish

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 8 min

2. 2

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

   Oko 2 min

3. 3

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

   Oko 30 min

   Napomena kuhara: 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.

   Oko 3 min

   Napomena kuhara: 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.

   Oko 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.

   Oko 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.

   Oko 20 min

   Napomena kuhara: 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.

   Oko 2 min

10. 10

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

    Oko 1 min

11. 11

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

    Oko 1 h

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