Recipe for making pickled daikon for the winter at home
Pickled daikon has become a popular dish among culinary experts. This radish is loved for its taste. It's hot, spicy, and healthy. This vegetable is eaten both fresh and pickled. Fresh, it is stored in the cellar almost all winter. You can also preserve the daikon for the winter by conservation. Canned daikon is an unusual dish that goes well with any table and side dish.
This blank is prepared very easily at home. Cooking recipes are very diverse, they can be found on various websites or in cooking books. They have different specifics, but they are equally delicious.
Classic pickling
Often, gardeners think about how to store the daikon. Pickled daikon retains the beneficial properties, quality and taste best of all. To make a daikon blank for the winter, you need to study the recipe and find out what products are required.
To prepare the usual classic pickling, you must thoroughly wash the vegetable, cut off all the flaws on it. Since this is a Japanese product, it must be cut, as it is done in this country: into cubes.
Banks are sterilized, doused with steam and dried on a cloth. Then the daikon is placed there with the chopsticks down. Next, prepare the marinade. Boil water in a saucepan, season with salt, add sugar, saffron and other seasoning to taste. Then vinegar is poured.
The brine is cooled a little, and the daikon is poured over it. The lid is screwed on tightly. Turn it over, then store it in the room for about a week, then put it in the refrigerator. You can store a snack in the basement as well.
For 200 grams of daikon, usually take 2 small spoons of salt, two large spoons of sugar, 30 grams of vinegar. You can use table vinegar, apple cider vinegar, or rice vinegar. From seasonings add paprika, turmeric, curry.
Japanese preservation
Cooking pickled daikon in Japanese is no different from the classic recipe, as this dish is originally from Japan. In this country, he is constantly marinated for any event. If you want it to be as tasty as there, then you need the radish to be young, strong, fresh. Rice is added instead of plain vinegar. It is softer.
And be sure to season with saffron for flavor.
Daikon turns out to be tender, sour-sweet, crunchy in taste. Those who try it once are unlikely to be able to come off someday.
Korean blank
Harvesting 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 a peculiarity in that it is prepared in a cold way. The radish itself is washed, peeled from the skin, rubbed on a coarse grater. You can use a special grater for Korean foods.
Garlic is mixed with grated vegetable. Take a convenient container, you can use a saucepan. In a separate bowl, mix oil with vinegar, salt, add seasoning, pepper. Usually, saffron, coriander, paprika, hot pepper are used from the seasoning. Pour over the daikon and garlic mixture. Leave for an hour. Then mix. Placed in jars.
In order for the appetizer to be stored all winter, it must be sterilized right in the jar. This is done over hot steam for 15 minutes, or in hot water. Screw the lids on and put them in the refrigerator. Banks usually use liter.
Features and rules of pickling
The secret of proper marinating lies in the special marinade. Long-term storage of pickled daikon can be allowed if done correctly. Then the lids will not burst, the mold will not start.
There are many ways to prepare brines, but two are mainly used: hot and cold. When marinating hot, you need to put more sugar, it is better for taste and for balance.
When marinating cold, you do not need to add sugar at all, but salt is required. Vinegar is also a must. When marinating hot, it should not be mixed with very hot boiling water. It is usually added to jars, or to cooled brine.
It is also important to use only fresh, crispy vegetables for successful marinating. 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 the radish.
Many were 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 bloating is often the result of improper sterilization of cans 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, as it can be served at any table, even for a holiday. Perfectly pickled vegetables are eaten with potatoes, rice, meat or fish.
Antonina: Prepared Japanese-style pickled daikon blanks. We ate with delight all winter. It can be served with any side dish. Used instead of rice vinegar apple cider. It's soft and sweet too.
Many people wonder how to store daikon in winter. The best way to preserve its vitamins is to make preparations for the winter, that is, to pickle vegetables. Fresh storage does not always give the pristine juiciness and crunch of vegetables. Therefore, marinate and experiment with blanks.
