‘CRUNCH! CRUNCH!’, it makes a loud sound as you bite these pickled Daikon (White Radish). How to make it extra crunchy? You dehydrate Daikon before marinate. In the region where I grew up, whole Daikon radishes are tied on ropes and hung outdoor in the dry cold winter air to dry. Once they are wilted, they are pickled. The whole process takes a long time. This recipe can achieve the same texture in 2 to 3 days.
1/2 medium size Daikon *about 200g
1/8 teaspoon Salt
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1 tablespoon Sugar
Dried Chilli Flakes as required
5cm Kombu (Kelp) *optional
- Peel and slice Daikon into 2mm thin pieces. Spread over a baking tray lined with tea towel or paper towel, OR a large flat basket. Leave in a dry place for 1 to 2 days.
- Today I dried them for 1 day. The surfaces look quite dry.
- To marinate, you need a right size jar or container to keep the Daikon pieces in the marinade. I have found a ziplock bag is the easiest option. Keep everything in the bag and remove the air, so that the Daikon pieces can stay in this minimal amount of marinade.
- *Note: You can double the amount of marinade if required.
- Marinate in fridge for 1-2 days before you enjoy. Softened Kombu can be finely sliced and enjoyed with Daikon.