Pickled Daikon - A Recipe With A Photo Step By Step. How To Make Korean Pickled Daikon?

Bright and juicy daikon radish appetizer prepared using Korean technology. It turns out very spicy and interesting!

Ingredients

Daikon - 600 g

Seasoning for Korean carrots - 1 tablespoon

Salt - 1 tsp

Sugar - 1 tsp

Lemon juice - 2-3 tablespoons

Garlic - 3-4 cloves

Turmeric - 1 pinch

Ground black pepper - 1 pinch

Vegetable oil - 2 tbsp.

• 200 kcal
• 4 hours
• 10 min.
• 4 hours 10 minutes

Photo of the finished dish

Step by step recipe with photo

By and large, this snack is prepared like a Korean carrot, but instead of carrots, daikon is used. Korean-style pickled daikon turns out to be softer and juicier, and also does not have the sweetish taste characteristic of carrots. Instead of vinegar in such recipes, I prefer to take lemon juice, it is not so sharp, but I add a little more of it than vinegar.

It turns out not bad, by the way, if it is enough to radically change the recipe and instead of garlic put 100% asafoetida (about a third of a teaspoon). This turns out to be no less piquant, but not as aggressive as with garlic, although garlic in such recipes is the basis of the taste.

So, the daikon needs to be washed, peeled and grated for Korean carrots. Choose a Daikon flat, without chipping and preferably not very large. In large radishes, there is often a loose core, which is difficult to grate.

Add salt, sugar, Korean carrot seasoning, and peeled, finely grated garlic.

In a small bowl, heat the vegetable oil with turmeric and black pepper. Pour the aromatic hot oil over the garlic. Add lemon juice.

Thoroughly stir the almost finished Korean-style pickled daikon until it turns evenly yellow from the turmeric. Taste it - you may need to add salt, sugar, lemon juice.

Leave the Korean-style daikon to marinate for a few hours in the refrigerator. You can stir it periodically so that the process runs evenly.

It is better to serve pickled daikon chilled.