Tibetan Pickled Daikon Radish Condiment
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
4 cups
- Serves:
- 10
ingredients
- 1 lb daikon radish, peeled and coarsely grated
- 2 scallions, minced
- 1⁄2 onion, small, cut in thin slices
- 2 tablespoons ginger, minced
- 2 tablespoons salt, kosher
- 1 tablespoon garlic, minced
- 1 teaspoon peppercorn, Sichuan preferred, dry roasted and ground
- 3 cups vinegar, rice vinegar preferred
directions
- Place the radish, scallions, onion, and ginger in a large bowl and toss to mix them well; stuff half the mixture into a sterilized 4-quart jar and add 1 tablespoon of the salt and the garlic and Sichuan pepper.
- Add the remaining radish mixture and the second tablespoon of salt, and pour on the vinegar, which should cover the mixture completely; seal and shake the jar to distribute the vinegar well.
- Place the jar in a sunny spot by a window for 2 to 4 days depending on the temperature, for colder weather allow 4 days; give the jar a shake occasionally to help blend the flavors.
- It is now ready to use; the pickle will keep indefinately if well sealed and refrigerated; to serve, use a clean fork or chopsticks to lift out a clump of radish strands and place them in a condiment bowl.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.