PICKLED DAIKON - MAKE THIS EASY PICKLED WHITE RADISH ...
This pickled daikon recipe is sweet & spicy at the same time. You'll need Japanese white daikon radish as well as fresh chillies. Serve as a side dish.
Provided by Michelle Minnaar
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 40
Number Of Ingredients 8
Steps:
- Peel the radish and then slice it thinly as desired.
- Sprinkle with salt and leave for 2 hours in order to draw out moisture.
- Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
- Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.
- Squeeze the excess moisture out of the radish.
- Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.
- Pour in the pickling liquid, ensuring all surfaces of the radish are covered.
- Wait for at least 2 days, but preferably 1 month, for the flavours to develop.
- Serve with a bowl of rice or miso soup.
Nutrition Facts : ServingSize 30ml (2 tbsp), Calories 27, SugarContent 5.3 g, SodiumContent 1057.1 mg, FatContent 0.1 g, SaturatedFatContent 0 g, TransFatContent 0 g, CarbohydrateContent 6.4 g, FiberContent 0.5 g, ProteinContent 0.5 g, CholesterolContent 0 mg
KIMCHI | VEGETABLE RECIPES | JAMIE MAGAZINE
Kimchi is Korea’s famous dish and is traditionally made with cabbage, spiced up with garlic, ginger and shrimp paste. It’s full of flavour, but what’s more, it’s good for you too. The cabbage is mixed with salt, which starts off the lacto-fermentation process, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. It’s so easy to make your own, and you can adjust the ingredients to suit your own tastes. Kimchi will last for up to three months in the fridge in an airtight jar.
Total Time 3 hours 5 minutes
Yield about 1 litre
Number Of Ingredients 8
Steps:
- Quarter and remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl. Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.
- Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours.
- Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.
- Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste. Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined.
- Matchstick the daikon and spring onions, then place in a large bowl.
- Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly.
- Spoon the kimchi into a large kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
- Leave the kimchi to ferment at room temperature for 2 to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.
- When the kimchi tastes delicious, transfer the jar to the fridge for up to 3 months.
Nutrition Facts : Calories 22 calories, FatContent 0.5 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 2 g protein, CarbohydrateContent 3.2 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1.4 g salt, FiberContent 1.5 g fibre
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