Marinated daikon: cooking options

When cooking Japanese food, unusual products are often used. These components include a pickled daikon. In Japan, as a rule, they are prepared with brusochki. Marinated daikon can be served as a side dish or wrapped in sushi. How to cook this vegetable?

What a daikon is like

Recipes for the preparation of this vegetable are completely different. Daikon is used in fresh, dried and pickled. This vegetable is a fruit of selection. In the wild, it is impossible to meet him. Daikon is one of the varieties of radish. However, this vegetable is more pleasant taste, crisp flesh and lack of bitterness.

The daikon was first introduced in Japan. After a while, the root crop was grown in other countries of the world. At the moment, the vegetable is actively grown in the US, Brazil and the territory of Western European countries.

The popularity of the daikon can easily be explained by several factors:

• On average, the root crop weighs from 2 to 3 kg;
• All parts of the plant are edible, for example, the leaves can be used to make a salad;
• Long-term storage without loss of all useful properties;
• High yield and unpretentiousness.

Marinated root with turmeric

So, how to pickle the daikon. To cook this dish, you need a few products. In this case, you will need:

1. Daycon - 100 g.
2. Rice vinegar - 50 ml.
3. Water - 50 ml.
4. Sugar - 50 g.
5. Turmeric - 1/5 tsp.
6. Salt, preferably sea - 1/5 tsp.

How to prepare marinade

To make a pickled daikon, you need to prepare a marinade. To do this, in a small saucepan is worth pouring sugar and turmeric. Add water and rice vinegar.

Capacity should be put on fire. Marinade should be cooked until the sugar is completely dissolved. After that, the liquid should be removed from the heat and cooled.

Preparation

How to prepare a daikon? Cooking recipes can be mastered by everyone. The main thing is to follow the sequence. While the marinade is prepared, it is possible to prepare a root crop. It is recommended to clean and cut it in half-circles or rings. It all depends on the size of the vegetable. Chopped daikon should be salted, and then shifted to a colander. This will remove the bitterness from the root. An hour later the salt needs to be washed off. Pieces of root vegetables should be drained and placed in a jar or container. Dyke should be poured with a cooled marinade. The container should be tightly closed and shaken gently. After that, the vegetable in the marinade should be placed in the refrigerator for 1 night. You can store the finished product within 14 days.

Daikon in Korean

How is the pickled daikon cooked in Korean? The recipe is suitable for lovers of Asian cuisine. This is a very interesting and extraordinary snack. For the preparation of root vegetables, you will need:

1. 600 g of daikon.
2. 50 ml of oil, preferably on a vegetable basis.
3. 1 head of onion.
4. Up to 5 cloves of garlic.
5. 1 tsp coriander.
6. For 0.5 teaspoons of red pepper and salt.
7. 1 tbsp. Spoonful of vinegar 9% of the dining room.

Cooking process

To prepare a pickled daikon, you must peel the root crop of the peel and wash it well in running water. After that, the vegetable can be chopped. It is recommended to grate it on a grater for cooking Korean carrots. Garlic should be peeled off and crushed with a press. If coriander is used in grains, you should grind the spice in a mortar in combination with a small amount of salt. To the root vegetable will be blown away add vinegar. After that you can pour all the spices.

Now it is necessary to make a fragrant oil. This requires a bow. It must be cleaned and finely chopped. Onions are recommended to fry in oil. Due to this, it will acquire a peculiar flavor. After this, the oil should be poured over the garlic through the noisy. Daikon is almost ready. It remains only to mix.

Recipe Features

To make the daikon in Korean more original, you can add to it a natural color of yellow or green. As a result, you get a spicy and sharp snack, which is ideal as a garnish for fish and meat dishes. It is worth noting that the daikon, cooked in this way, can be used for making sandwiches with ham or sausages.

Also, the recipe is suitable for cooking carrots and beets. If you put vegetables cooked this way, on one dish, you get an original three-color salad.

Daikon in Japanese

This is a very simple snack, which is prepared from the available products:

1. Daycon - 500 g.
2. Salt and sugar - 1 teaspoon.
3. Rice white vinegar - 2 tbsp. Spoons.
4. Soy sauce - 4 tbsp. Spoons.
5. Water - 200 g.

Features of the choice of products

If the root crop weighs more than 500 grams, then the number of remaining components should be increased proportionally. If there is no rice white vinegar, then it can be replaced with a conventional canteen. However, the concentration of this substance should be lower and not more than 3.5%. It should be noted that table vinegar is slightly more flavorful than rice. Therefore, it is recommended to dilute it. Do not use for the preparation of daikon grape or apple cider vinegar, as these substances have a taste of the raw materials.

As for soy sauce, it should be classic. It is not necessary to use a component with various additives, for example, with mushrooms. The water should be boiled and cooled to room temperature.

Stages of preparation

So, how to make a pickled daikon in Japanese. The recipe is classic. To begin with it is necessary to prepare all products. Roots should be cleaned, thoroughly washed and cut into rings or brusochkami. It all depends on what the pickled daikon will be used for. Grind the root crop with a shredder or knife. Radish should be folded into a deep container, sprinkling each layer with salt.

After 15 minutes, it is recommended to drain the brine. After that, the root should be sprinkled with sugar as well as salt. After 15 minutes you should drain the juice. Now in the bowl with the prepared daikon should be poured soy sauce, white rice vinegar and boiled water. After that, the container with the root crop should be closed with a lid or tightened with a polyethylene film. After a day the daikon will be ready.

What is it for?

Such a pickled daikon can be used as an addition to the second course or as a snack. In Korean, Japanese and Chinese cuisines are often used in a variety of vegetables pickled in this way.

When you open the can with the daikon you can hear a specific smell. However, the taste of this snack is soft and without bitterness. Root is obtained refreshing and exciting appetite. At the same snack is not sour, not sharp and crunchy. The pickled daikon is kept long enough.

Pickled pickled daikon

Prepare pickled daikon for the winter is easy. The main thing is to know the proportions of the components. However, this root is not rolled, but stored in the refrigerator. For preparation it is required:

1. 200 g of daikon.
2. 2 teaspoons of salt.
3. 2 tbsp. Spoons of sugar.
4. 20 ml of rice vinegar.
5. 2 pinch of saffron.

Cooking process

It is recommended to clean the dyke and wash it with long bars. The bank should be treated with steam. In the prepared container, you must carefully lay out the root crop, placing its pieces vertically.

After that, you can prepare a marinade. To do this, pour in the saucepan to add salt, sugar and vinegar. When the contents are heated, add saffron. Ready marinade should be cooled, and then pour into the jar with the daikon. The container should be tightly closed and left for 7 days warm. After that, the product can be placed in the refrigerator for further storage.