A pickling experiment

[fireworkmaster]

A little experiment to deal with a huge glut of massive icicle raddish.

Japanese style pickled sea raddish.
These produce a slightly sweet salty smoky style of pickle.

Icicle raddish / daikon cleaned and sliced 500g
Carrot shredded 150g
White onion 50g
5 spring onions sliced

Pickling liquid
100 mil rice vinegar
150 mil white vinegar
200 mil water
30 mil sweet soy
20 mil dark soy
20 mil Chinese black vinegar
2" lump of ginger minced
2 garlic cloves minced
4 tablespoons honey ( more if you like it sweeter )
1 tablespoon dashi stock
5g dried wakame
Good sprinkle of MSG
2x star anise
A good sprinkle of fresh or dried chilli to your taste.

Add pickling ingredients to pan and bring to a simmer .
Prepare veg .
Once simmering leave for 5 mins then add veg .
As soon as it's back to a simmer kill the heat and add to warm sterilised jars and seal immediately.
Leave to cool and then store in cool dark place ready to munch in 2 weeks but will easily keep for 8 months plus.

Initial taste was lovely deep umami salty smoky goodness.

 

[MashBag]

Sounds nice. We have not up grown daikon this year, cos we didn't really use it.

Big into pickles though, kimchi, Ghurkins, peppers, chillies etc etc.

Might try this recipe... Almost into pickling season.

 

[fireworkmaster]

Sounds nice. We have not up grown daikon this year, cos we didn't really use it.

Big into pickles though, kimchi, Ghurkins, peppers, chillies etc etc.

Might try this recipe... Almost into pickling season.

I grew the daikon a few years back and this year thought I'd try the icicle raddish as they had good reviews , well they have grown like the clappers 6 weeks from planting this is them

 

[MashBag]

How do they taste compared to the daikon?

 

[fireworkmaster]

How do they taste compared to the daikon?

Spicy they definitely have a strong raddish punch

 

[MashBag]

Nice one. Thanks

 

[fireworkmaster]

The seaweed adds a cabbage element similar to Sauerkraut but in a nice way.
Next version will be the same sans the seaweed but using red miso paste.