Pickled daikon has become a popular dish among chefs. This radish is loved for its taste. It is hot, spicy and healthy. This vegetable is eaten both fresh and pickled. When fresh, it is stored in the cellar almost all winter. You can also preserve daikon for the winter by canning. Canned daikon is an unusual dish that suits any table and side dish.
This preparation is very easy to prepare at home. Cooking recipes are very diverse; they can be found on various websites or in cookery books. They have different specifics, but they are equally delicious.
Classic marinating
Gardeners often think about how to store daikon. Pickled daikon retains its beneficial properties, quality and taste best. To make daikon for the winter, you need to study the recipe and find out what products are needed.
To prepare the usual classic pickling, you need to thoroughly wash the vegetable and cut off all the flaws on it. Since this is a Japanese product, it must be cut as they do in this country: into cubes.
The jars are sterilized, doused with steam and dried on a cloth. Then place the daikon there, chopsticks down. Next, prepare the marinade. Boil water in a saucepan, add salt, sugar, saffron and other seasonings to taste. Then add vinegar.
Cool the brine a little and pour it over the daikon. Screw the lid tightly. Turn it over, then store it in the room for about a week, then put it in the refrigerator. You can also store snacks in the basement.
For 200 grams of daikon, you usually take 2 small spoons of salt, two large spoons of sugar, 30 grams of vinegar. You can use table, apple or rice vinegar. Seasonings include paprika, turmeric, and curry.
Preservation in Japanese
Cooking pickled daikon in Japanese is no different from the classic recipe, since this dish originates from Japan. In this country it is constantly marinated for any event. If you want it to be as tasty as there, then the radish must be young, strong, and fresh. Instead of plain vinegar, add rice vinegar. It's softer.
And be sure to season it with saffron for flavor.
The daikon is tender, sweet and sour, and has a crispy taste. Those who try it once are unlikely to ever be able to tear themselves away.
Korean blank
Preparing pickled daikon in Korean will pamper lovers of spicy dishes. It is fragrant and incredibly useful in the winter cold.
Products:
- Daikon, about 1 kilogram;
- Salt, 3-4 small spoons;
- Sugar, to taste;
- Vegetable oil, 100 grams;
- Vinegar, 100 grams;
- Any seasoning to taste;
- Whole garlic, divided into cloves;
- Hot pepper, a little.
Daikon for the winter in Korean has the peculiarity that it is prepared in a cold way. The radish itself is washed, peeled, and grated on a coarse grater. You can use a special grater for Korean products.
Garlic is mixed with grated vegetables. Take a convenient container, maybe a saucepan. In a separate bowl, mix oil and vinegar, add salt, seasoning and pepper. Typically, saffron, coriander, paprika, and hot pepper are used as seasonings. Pour the mixture over daikon and garlic. Leave for an hour. Next, mix. Place in jars.
In order for the snack to be stored all winter, it must be sterilized directly in the jar. Do this over hot steam for 15 minutes, or in hot water. Screw the lids properly and place them in the refrigerator. Jars usually use liter jars.
Features and rules of marinating
The secret of proper marinating lies in a special marinade. You can allow long-term storage of pickled daikon if everything is done correctly. Then the lids won’t burst and mold won’t grow.
There are many ways to prepare brines, but mainly two are used: hot and cold. When hot marinating, you need to add more sugar, this is better for taste and for balance.
When cold pickling, you don’t need to add sugar at all, but salt is required. Vinegar is also required. When hot pickling, it should not be mixed with very hot boiling water.It is usually added to jars or to cooled brine.
It is also important for successful pickling to use only fresh, crisp vegetables. It is important that the daikon is young. Seasoning also plays a role. You can add saffron, curry, parsley, basil, coriander. All this will only enhance the aroma and taste of radish.
Many people have been tormented by the question of how to keep pickled vegetables in the refrigerator all winter. The temperature in the refrigerator should be standard. Mold or swelling often occurs due to improper sterilization of jars and lids. Therefore, it is important to monitor this carefully.
Reviews
There are reviews of those who have ever prepared this appetizer. People are happy with it because it can be served at any table, even for a holiday. Ideally pickled vegetables are eaten with potatoes, rice, meat or fish.
Antonina: I prepared pickled daikon in Japanese. We ate with pleasure all winter. It can be served with any side dish. We used apple cider vinegar instead of rice vinegar. It is also soft and sweet.
Many people wonder how to store daikon in winter. The best option to preserve its vitamins is to make preparations for the winter, that is, pickle vegetables. Fresh storage does not always provide the original juiciness and crunch of vegetables. Therefore, marinate and experiment with preparations.
