Daikon for the winter: recipes without sterilization

Daikon is a very popular product in East Asia. In recent years, it can be increasingly found on the shelves and stores. This vegetable is suitable for fresh consumption and cooking various dishes. Delicious daikon recipes for the winter are a great way to preserve the beneficial properties of a fresh product for a long time.

What can be done with daikon for the winter

Daikon is often referred to differently as Japanese radish, and, indeed, radish and radish are the closest relatives of this exotic vegetable. Its undoubted advantage is that, having the same useful properties, it has a mild taste and a wide range of uses in cooking.

This vegetable cannot be found in the wild, as it is bred by selection. It is distinguished by the following advantages:

• ease of cultivation and high yield;
• large size of root crops (2-4 kg);
• all parts can be used for food;
• does not absorb harmful substances from the air and does not accumulate salts of heavy metals.

Unlike the same radish, daikon is well kept fresh for a long time – the root crop can lie in the cellar until spring.

Another way to save daikon for the winter is canning, preparing blanks.

Rules for canning daikon for the winter

There are a large number of recipes for preparing daikon for the winter. It is important to select fresh, strong root vegetables (if the vegetable is too soft, it will fall apart during cooking).

First, the vegetable is thoroughly washed in cold water and the skin is removed from it. After that, it is washed again and left for a while to dry.

To make the blanks tasty, you should heed the advice of experienced housewives:

• To remove a slight bitterness, characteristic of all varieties of radish, after washing, you need to sprinkle the chopped vegetable with a little salt and let it lie down.
• For the marinade, use rice or white table vinegar (no more than 3,5%). Grape and apple are not recommended to be added to daikon, as they have their own specific flavor.
• When pickling hot, be sure to add sugar, and when cold, you can not put sugar, but you need to add more salt.

It is the preparation of the correct marinade that will ensure the good taste of the product and its long-term storage.

The classic recipe for pickled daikon for the winter

Canned daikon for the winter according to a classic oriental recipe is an unusual but very tasty dish. For its preparation you need:

• 500 g of root;
• 3 Art. l sugar;
• 3 tsp table salt;
• 60 g of rice or table vinegar;
• spices to taste (1 tsp turmeric, paprika, etc.)

Method of preparation:

1. Prepare the Japanese radish: wash, peel, dry and cut into cubes.
2. Prepare glass containers: wash jars, steam and dry.
3. Place chopped vegetables in jars.
4. Bring water in a saucepan to a boil and add granulated sugar, salt and spices, pour vinegar and mix thoroughly.
5. Cool the resulting marinade and fill it with jars of daikon.
6. Screw the lids on the jars tightly and turn them over. Leave the jars in this position for a week at a temperature of 20-25 ° C.
7. The dish is ready to eat: you can try it or put it away for storage.

Daikon more Korean in winter

Among the recipes for canned daikon for the winter, one can single out the Korean pickling method. For this you will need:

• 1,5 kg of root;
• 4-5 cloves of garlic;
• 3,5 tsp table salt;
• 1,5 tsp mustard seeds;
• 80 ml of vegetable oil;
• 80 ml of rice or table vinegar;
• 1 tsp spices (ground pepper, coriander).

Method of preparation:

1. Prepare the ingredients: thoroughly rinse and peel the root crops, chop with a special grater for Korean carrots.
2. Fold the grated vegetable into an enamel bowl, chop the garlic and add to the main ingredient.
3. Sprinkle salt, mustard seeds and spices on top.
4. Mix vegetable oil and vinegar in a separate container. Pour the mixture over the daikon.
5. Thoroughly mix all the ingredients and leave for 1,5-2 hours.
6. Stir the vegetable mixture again and transfer to glass jars previously treated with boiling water.
7. Screw the jars on with lids, turn them over and leave for several days at room temperature.

Preparations for the winter: daikon marinated in Japanese

The recipe for pickled daikon for the winter is in many ways similar to the classic way. To prepare such a blank, you need to take:

• 500 g of fresh root crop;
• 1 tsp sugar;
• 1 tsp table salt;
• 2 Art. l. rice vinegar;
• 4 Art. l soy sauce;
• 200 ml of water;
• 1 tsp spices (saffron, coriander).

Method of preparation:

1. Peel thoroughly washed vegetables, cut into bars, sprinkle with a little salt to remove the bitterness, and dry.
2. Fold the chopped daikon into a specially prepared container, pouring salt and sugar in layers, and leave for 15 minutes.
3. After 15 minutes, drain the juice that has stood out.
4. Add soy sauce and vinegar to boiling water, cool the resulting marinade a little.
5. Pour the marinade over the daikon, close the container tightly with a lid and leave for 1-2 days.

How to pickle daikon for the winter with turmeric

Another interesting recipe for harvesting daikon for the winter in jars is using turmeric. To prepare a snack you will need:

• 200 g of root;
• 100 ml of water;
• 100 ml of rice or table vinegar;
• 1 tsp sugar;
• 1 Art. l salts;
• 0,5 tsp turmeric.

Method of preparation:

1. Prepare the daikon: wash, peel, cut into half rings or strips and sprinkle with a little salt.
2. Add vinegar, salt, sugar and seasoning to a pot of water. Keep the mixture on fire until the sugar is completely dissolved.
3. Transfer the prepared vegetable to a jar and pour over the resulting chilled marinade.
4. Close the jar with a lid and refrigerate overnight.

Daikon salad recipes for the winter

When preparing such preparations, the general rules for the selection and preparation of ingredients should be observed:

1. You need to use ripened fresh roots.
2. The vegetable should not be too soft and overripe.
3. To get rid of the specific bitterness of this product, chopped root vegetables should be sprinkled with a little salt and left for about 1-2 hours.
4. You can cut the main component for salads into strips or circles, or using a special grater.

To make the blanks tasty and stored for a long time, you should consider some tips:

1. Glass jars in which salads are laid, as well as lids for them, must first be washed and treated with boiling water or steam.
2. Vinegar is used as a preservative in most recipes – rice vinegar, which has a mild taste, is best suited for daikon.
3. To give the dish an unusual color and additional taste, you can use various spices – turmeric, paprika, saffron, etc.

Salad for the winter of daikon, carrots and garlic

Among the recipes for daikon with carrots for the winter, the most popular salad with garlic.

For its preparation you need:

• 1,5 kg of root;
• 600-700 g carrots;
• 3 garlic cloves;
• 1 Art. l sugar;
• 1,5 Art. l salts;
• 50 ml of vegetable oil;
• 60 ml of vinegar;
• 2 bulbs.

Method of preparation:

1. Washed and peeled carrots and daikon are chopped with a special grater for Korean carrots, onions are cut into thin half rings.
2. The vegetables are put in an enamel bowl and chopped garlic is added.
3. Sugar and salt are poured into the resulting mixture, and oil and vinegar are also poured.
4. The salad is thoroughly mixed and left for 1 hour.
5. Vegetables with marinade are laid out in glass jars and put in boiling water for 15 minutes.
6. The jars are carefully twisted with lids and cleaned for a day under a thick blanket.

Daikon salad for the winter with onions

Recipes for daikon dishes for the winter are very diverse. Another version of the salad is with onions.

To prepare you will need:

• 500 g daikon;
• 3-4 bulbs;
• 1 tsp sugar;
• 1 Art. l salts;
• 30 ml of vegetable oil;
• 30 ml of vinegar.

Method of preparation:

1. Wash and peel the vegetables, cut the radish into strips, and the onion into half rings.
2. Add salt, granulated sugar and vinegar to a saucepan with water and heat until the sugar is completely dissolved.
3. Arrange the vegetables in jars and pour over the chilled marinade.
4. Close the jars tightly and leave for 1-2 days.

Daikon for the winter in jars: spicy salad with cucumbers and coriander

Also among the daikon recipes for the winter you can find a way to harvest with cucumber and coriander.

Ingredients:

• 300 g of root crops;
• 1 kg of cucumbers;
• 300 g carrots;
• 6 cloves of garlic;
• 50 ml of vegetable oil;
• 1 Art. l salts;
• 1 Art. l sugar;
• 0,5 tsp coriander seeds;
• 1 tsp red pepper.

Method of preparation:

1. Wash and peel carrots and daikon, then chop finely.
2. Wash the cucumbers and cut into small sticks (you can also remove the hard skin).
3. Mix butter, ½ part salt, sugar, pepper and coriander and leave for a while (until the sugar dissolves).
4. Mix the prepared vegetables with the remaining half of the salt, arrange in jars and leave for 2-3 hours.
5. Heat oil mixed with spices.
6. Pour jars of vegetables with hot marinade and put in boiling water for 10-15 minutes.
7. Close jars tightly with lids and leave for 3-4 days.

An unusual daikon salad recipe for the winter with sake and herbs

Recipes for harvesting daikon for the winter also contain quite unusual cooking options, for example, with sake. It will require the following ingredients:

• 1 kg of root crops;
• 100 ml sake (if there is no drink, you can take vodka, half diluted with water);
• 5 Art. l sugar;
• 1 Art. l salts;
• 1 chili pepper
• ½ tsp turmeric;
• 1 tbsp. l. cranberries;
• 500 ml of water;
• 4 cloves of garlic;
• orange peel;
• greens.

Method of preparation:

1. Wash, peel and cut the daikon into thin strips.
2. Grind the garlic, greens and part of the orange peel, cut the chili pepper into circles.
3. Mix chopped ingredients, turmeric and cranberries.
4. Add salt, sugar and sake to boiling water, mix until completely dissolved.
5. Refrigerate the resulting marinade.
6. Transfer the vegetable mixture to a jar and pour over the marinade.
7. Close the jar with a lid and leave for 2-3 days.

Rules for storing blanks from daikon

If fresh daikon fruits, so that they retain all their beneficial properties, need to be stored in a cool, dry place, then room temperature is more suitable for storing canned preparations based on it.

Under the conditions of observing the rules for preparing the marinade and pre-sterilizing the jars, daikon blanks can be perfectly stored for many months.

Conclusion

Delicious daikon recipes for the winter allow you to preserve the beneficial properties of the root crop for a long time. Various cooking options will allow you to please family and friends with original dishes.