Thursday, July 23, 2009

Sweet and Sour Daikon Pickle

In the summer sometimes I need a cold and refreshing appetizer to go with my meal. Daikon pickle should be familiar to those who have visited Bon Chon (Korean Fried Chicken) before. They usually give a side dish of those pickles.

The recipe below is from NY Times. Feel free to adjust the vinegar and sugar as needed.

-daikon (one medium size, peeled and cut into whatever shape you like, I did rectangular strips)
-1 tsp salt
-2 tsp sugar + 1/2 cup sugar (in separate measuring devices)
-1+1/4 cup of white rice vinegar (or regular white vinegar)

1. Rub daikon strips with 1 tsp salt and 2 tsp sugar. Knead vigorously until you get some water out of them. I recomend a plastic sandwich bag to cover your hand so you don't get too much salt/sugar on you.
2. Wash daikon gently to get rid of salt/sugar. drain well. Place them in a big bowl/dish.
3. Combine 1/2 cup of sugar, 1 1/4 cup of vinegar, and 1 cup of lukewarm water. Stir well to dissolve sugar.
4. Pour mix over daikon. Cover dish and let sit for at least 1 hour before refridgerating.
5. Drain liquid before eating. Serve cold.

Notes: I didn't use carrots as directed by the recipe. You can obviously try it out with carrot and other pickel friendly recipe. This isn't a salty pickle, more of a sweet and sour pickle.

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