Acar Daikon
Tangy and mildly sweet Japanese Pickled Daikon is an easy beginner‘s recipe that‘s ready in 2 hours. Marinated in a rice vinegar solution, it makes a refreshing palate cleanser for traditional Japanese dishes or crunchy condiment for Asian-style sandwiches and BBQ.
Foto: Just One Cookbook
Bahan-bahan
- 1 lb daikon radish ((about half a large daikon per batch))
- 1 dried red chili pepper
- 2 Tbsp rice vinegar (unseasoned)
- 1 tsp sake ((optional))
- 1 Tbsp Diamond Crystal kosher salt
- ⅓ cup sugar
Langkah-langkah
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Before You Start…Please note that this recipe requires 2–3 hours of pickling time. Gather all the ingredients.
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Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut it crosswise into half-moon slices about ¼ inch (6 mm) thick.
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Cut 1 dried red chili pepper crosswise into small pieces. Discard the seeds if you prefer it less spicy.
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Put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp Diamond Crystal kosher salt, and ⅓ cup sugarin a resealable bag. Rub well from outside the bag to distribute the seasonings. Alternatively, you can use a ceramic or glass jar with weights.
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Remove the air from the bag and seal it. Let it rest for 2–3 hours in the refrigerator. Remove from the pickling solution and enjoy!
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Transfer the pickles to an airtight container and store in the refrigerator for up to a month. However, I recommend consuming them sooner, as the odor gets stronger as time passes. To minimize the odor, use a jar or container with a tightly sealing lid. When the flavor gets too salty and strong, pour off the pickling liquid and reseal the lid.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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