Pickled Daikon, Guizhou-style (酸萝卜)

From the creator

Pickled Daikon! This Guizhou-style pickle is a classic ingredient in the province, and's used in a number of dishes. Its characteristic pink color comes from using red-skinned daikon in the process - an ingredient unfortunately unavailable outside of China - so we'll be using some red radishes together with some bog standard white Daikon in order to get the job done. The following description box recipe will also be posted over to /r/CasualChina, if you prefer things in Reddit form: https://www.reddit.com/r/CasualChina/comments/ky7g6f/recipe_guizhoustyle_pickled_daikon_%E9%85%B8%E8%90%9D%E5%8D%9C_oc/ INGREDIENTS - Daikon (白萝卜), 400g. - Red radishes (樱桃萝卜), 100g. Note that this ingredient isn't available everywhere in China. Only peels needed. - Salt, 1 tsp. - Ginger (姜). A couple pieces or ~1.5 inches. - White rice vinegar (白米醋), 4 parts, ~1/2 cup - Sugar, 1 part, ~2 tbsp Our recommendation re vinegar/sugar quantity is to first layer everything in your pickling jar, then using a measuring cup pour in enough vinegar to cover it. Depending on your jar, this might be more or less than the half cup we used, so adjust your sugar accordingly - you're looking for a ratio of four parts vinegar to one part sugar. For example, if you use 3/4 cup of rice vinegar, add 3 tbsp of sugar instead of two. PROCESS 1. Cut the daikon into roughly 1cm x 1cm x 2 inch sticks. Peel the red radish. 2. Add the 1 tsp salt to the daikon sticks & radish peels. Toss to combine well. Let it sit fo

Published 2021-01-16 · Watch on YouTube ↗
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