Pickled Daikon Radish with Shiso. This pickled daikon recipe is very similar to my Japanese takuan. In comparison to pickled or pickled mooli, takuan is a yellow pickled Japanese white radish. White radish and daikon are practically the same thing.
Bring to a boil, stirring to dissolve the sugar.
Remove from heat and allow it to cool.
Product Description Long white daikon radish, Raphanus sativus, sun-dried and pickled with rice bran and sea salt in kegs.
You can cook Pickled Daikon Radish with Shiso using 3 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Pickled Daikon Radish with Shiso
- Prepare 1 of Daikon radish.
- Prepare 1 of Shio-kombu.
- You need 1 of Salt-preserved shiso berries or shiso leaves.
Diastase, an enzyme from fermentation, stimulates appetite and aids digestion. Traditionally served with meals sliced into small pieces. Peel the radish and then slice it thinly as desired (see notes). Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.
Pickled Daikon Radish with Shiso instructions
- Peel the daikon radish and slice thinly..
- Put all the ingredients in a plastic bag and massage all-over..
Continue stirring the pickling mixture until all the salt and sugar have dissolved. Daikon (大根) are large white radishes used in Asian cooking. They taste like radishes but with a milder flavor. The thickest green part of the root closest to the top is the sweetest, whereas the narrow bottom area of the root is peppery and pungent. The texture varies depending on how you prepare the radish.
