Daikon more Korean

Daikon is an unusual vegetable that is native to Japan, where it was bred from the so-called Chinese radish or lobo. It does not have the usual rare bitterness, and the aroma is also rather weakly expressed. But dishes from it are especially popular in Asian countries. Pickled daikon is a dish without which no restaurant menu in the countries of the East can do.

How to pickle daikon

Since the daikon does not have its own pronounced taste and smell, the vegetable is able to absorb various flavors of spices and spices well.

Therefore, there are various variations of the recipes for this dish among different Asian peoples. The most famous recipes for marinated daikon in Korean, as they usually use the maximum variety of spices. The result is a dish from which, at times, it is impossible to break away. These recipes are so popular that many even refer to daikon as Korean radish.

For pickling, you can use any variety of daikon. Translated from Japanese, daikon translates as “big root”, and, indeed, the vegetable slightly resembles a huge carrot, but only white. Usually the vegetable is cut into small slices, their thickness determines how long it takes to marinate.

To speed up the process of making pickled daikon, you can grate the vegetable. It looks especially beautiful if you grind it on a grater for Korean carrots.

In the original Korean or Japanese recipes for pickling daikon, rice vinegar is mandatory. But getting it is not always easy, so you can use ordinary table vinegar, or at least wine or balsamic.

Store properly cooked pickled daikon in the refrigerator for up to two weeks. Therefore, one should not be afraid to harvest it in relatively large volumes.

Korean pickled daikon

According to this recipe, the dish turns out to be moderately spicy, crispy, spicy-spicy and very tasty.

You need:

• 610 g daikon;
• 90 g onions;
• 60 ml of odorless olive, sesame or sunflower oil;
• 20 ml of rice or wine vinegar;
• 4-5 cloves of garlic;
• 5 g salt;
• 2,5 g of red ground pepper;
• 1 tsp ground coriander;
• 1 tsp ground paprika;
• Xnumx g of granulated sugar;
• 2 g of ground cloves.

There is one characteristic detail in the preparation of a marinated daikon dish according to any of the Korean recipes. For its dressing, vegetable oil overcooked with onions is necessarily used. Moreover, to use the fried onion itself for dressing or not is a matter of taste of the hostess herself. It is not used in the original Korean recipe.

So, marinate the daikon in Korean as follows:

1. Root crops are washed, peeled with a knife or potato peeler and grated for Korean carrots.
2. If the daikon is quite mature, then the required amount of salt is added to it and squeezed until the juice appears.

   
   

   Attention! Very young root crops do not need to be squeezed out – they themselves let out a sufficient amount of juice.
3. Garlic cloves are turned into a puree mass using a special press.
4. Mix the daikon with garlic in a bowl, add all the spices and mix well.
5. The onion is cut into small cubes, spread on a frying pan heated with oil and fried until a barely noticeable golden color, stirring constantly.
6. Aromatic oil from frying onions is passed through a strainer and daikon with spices is poured into it. Vinegar and sugar are also added there.
7. To make the appetizer look as attractive as possible, turmeric or saffron is often added to it. But since these spices are quite expensive (especially saffron), in recent years food coloring, yellow or green, slightly diluted with water, is often used to give the snack a bright color shade.
8. Pickled daikon is left to infuse for at least 5 hours, after which the dish is ready to eat.

It can be used as an independent snack, or you can make it the basis for a salad by adding chopped red bell peppers, fresh or pickled cucumbers and grated carrots to it.

Daikon with Korean carrots

However, there is an independent recipe for Korean pickled daikon with carrots.

For this you will need:

• 300 g daikon;
• 200 g carrots;
• 40 ml of vegetable oil;
• 1 tsp coriander;
• 15 ml apple cider vinegar;
• 5 g salt;
• 2 garlic cloves;
• a pinch of ground red pepper;
• 5 d Sahara.

The procedure for making pickled daikon with carrots in Korean is no different from the above. Before mixing with other vegetables, carrots must be sprinkled with salt and carefully crushed until the juice is released.

Cabbage more Korean with daikon

Korean cabbage has its own name – kimchi. Although in recent years the traditional recipe has expanded somewhat and kimchi is made not only from cabbage, but also from beet leaves, radishes, cucumbers and radishes.

But in this chapter, we will look at the traditional Korean cabbage kimchi recipe with the addition of daikon radish. This dish not only has an attractive taste, but perfectly relieves both cold symptoms and the effects of a hangover.

You need:

• 2 heads of Beijing cabbage;
• 500 g red bell pepper;
• 500 g daikon;
• garlic head;
• a bunch of greenery;
• 40 g of red hot pepper;
• Xnumx ginger;
• 2 L of water;
• 50 g salt;
• 15 d Sahara.

Making Korean-style daikon kimchi according to this recipe usually takes 3 days.

1. Each head of cabbage is divided into 4 parts. Then each part is cut across the fibers into several pieces with a thickness of at least 3-4 cm.
2. In a large saucepan, cabbage is covered with salt and, stirring everything with your hands, rub it for several minutes into pieces of vegetables.
3. After that, they are poured with cold water, covered with a plate and placed under the load (you can use a large jar of water) for 24 hours.
4. A day later, cabbage slices are transferred to a colander and washed under running water to remove excess salt.
5. At the same time, prepare the sauce – grind garlic, red hot pepper and ginger through a meat grinder or using a blender, add a few tablespoons of water.
6. Daikon and bell pepper are cut into strips, the greens are coarsely chopped
7. In a large container, mix all the vegetables, herbs, sugar and sauce mixture.
8. The finished salad can be put into jars, or you can leave it in a saucepan and place it in a cool and dark place.
9. Every day, the dish must be checked and the accumulated gases released by piercing with a fork.
10. After three days, you can conduct a tasting, but the final taste of pickled cabbage with daikon will be able to take shape in about a week.

Recipe for daikon marinated with turmeric

To prepare a delicious and beautiful Korean appetizer, you will need:

• 1 kg of root crops;
• 1 st. l. turmeric;
• 500 ml of pure water;
• 5 cloves of garlic;
• 2,5 tbsp. l. 9% vinegar;
• 30 g salt;
• 120 grams of sugar;
• bay leaf, allspice and cloves – to taste.

Manufacture:

1. The root crops are washed, the skin is removed from them with a vegetable peeler and they are cut into very thin, almost transparent circles with the same tool.

   

2. The circles are mixed with salt and gently mixed, making sure that each piece is sufficiently salted.
3. Cut garlic cloves into similar thin slices.
4. In a separate bowl, marinade is prepared by throwing sugar and all spices into boiling water. After 5 minutes of boiling, add vinegar and turn off the heat.
5. Daikon is combined with garlic and poured with hot marinade.

   

6. A plate is placed on top, on which the load is placed. In this form, the dish is left to cool in the room, and then cleaned in the cold for 12 hours.
7. After that, the pickled vegetable can be transferred to a sterile jar and either served at the table or hidden in the refrigerator for storage.

How to pickle daikon with saffron

Saffron is a truly royal spice that can give pickled vegetables a unique taste and aroma.

But in the recipe for marinated daikon in Japanese, saffron is definitely used, and in this case, you do not need to add any other spices to the dish.

So, you will need:

• 300 g daikon;
• 100 ml of water;
• 225 ml of rice vinegar;
• 1 g of saffron;
• 120 grams of sugar;
• 30 g salt.

Manufacture:

1. First prepare the so-called saffron water. To do this, 1 g of saffron is diluted in 45 ml of boiling water.
2. The root crop is cleaned and cut into thin long sticks, which are placed in small glass jars.

   

3. Water is heated to 50 ° C, salt, sugar and rice vinegar are dissolved in it. Add saffron water.
4. The resulting marinade is poured into root vegetables in jars, covered with lids and put in a warm place for 5-7 days.
5. Store in the refrigerator for about 2 months.

Daikon Kimchi: Recipe with Green Onions and Ginger

And this interesting Korean kimchi recipe includes only daikon from vegetables. The correct name for this dish in Korean is kaktugi.

You need:

• 640 g daikon;
• 2-3 stalks of green onions;
• 4 garlic cloves;
• 45 g salt;
• 55 ml soy or fish sauce;
• 25 grams of sugar;
• 30 g of rice flour;
• ½ st. l. grated fresh ginger;
• 130 ml of purified water;
• hot ground red pepper – to taste and desire.

Manufacture:

1. Daikon is peeled and cut into small cubes.
2. Rice flour is mixed with water and heated for several minutes in the microwave.
3. Add chopped garlic, red pepper, ginger, sugar, salt and soy sauce to the rice mixture.
4. Green onions are finely chopped, combined with pieces of daikon and the prepared hot sauce is poured there.
5. After thorough mixing, the vegetables are left warm for a day, after which they are stored in the refrigerator.

Conclusion

Pickled daikon can be cooked very quickly, or you can spend almost a week on it. Although the taste will turn out different, but every time the dish will surprise with its usefulness and piquancy.