Fresh Daikon "pickles"

Name: Fresh Daikon "pickles"
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 batch
Ingredients: 1 medium daikon radish; 1 piece konbu (seaweed, about 4 inches); 1 cup soy sauce; 1/2-1 cup rice vinegar; 1 cup brown sugar; 1/4 cup fresh ginger (fine julienne); crushed red pepper flakes, to taste

Submitted by Akikobay

"A friend gave me this recipe and it's great. From the time she was a toddler, my daughter has loved to snack on this, the spicier the better. Adjust the ingredients to your taste, making it sweeter, spicier, or more sour. I know the sodium content in this will be astronomical, but remember that you don't consume all the soy sauce and that this is used as a condiment. Prep and cooking time does not include drying the daikon or allowing the pickles to sit overnight."

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Ready In:: 30mins
Ingredients:: 7
Yields:: 1 batch

ingredients

1 medium daikon radish
1 piece konbu (seaweed, about 4 inches)
1 cup soy sauce
¹⁄₂ - 1 cup rice vinegar
1 cup brown sugar
¹⁄₄ cup fresh ginger (fine julienne)
crushed red pepper flakes, to taste

directions

Take the daikon and put it out into the sun for a day until the skin gets a bit wrinkly and the surface dries.
Wash, peel, and cut the daikon lengthwise. Chop the daikon halves into 1/8 or 1/4 inch semi-circles.
Wash the konbu piece(s).
Put the konbu, soy sauce, rice vinegar, brown sugar, ginger, and red pepper in a pan, bring it to boil.
Remove from heat.
Add the daikon while the brine is still hot.
Put into a jar or bowl, cover well, and refrigerate overnight.
Enjoy!

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Reviews

Thank you I have always been a fan of diacon and one more way to use it is always welcome. Recipe is simple and can be altered easily as per your taste. I used thai chile was great.

Masterchfjay