Prep 15 mins
Cook 15 mins
A friend gave me this recipe and it's great. From the time she was a toddler, my daughter has loved to snack on this, the spicier the better. Adjust the ingredients to your taste, making it sweeter, spicier, or more sour. I know the sodium content in this will be astronomical, but remember that you don't consume all the soy sauce and that this is used as a condiment. Prep and cooking time does not include drying the daikon or allowing the pickles to sit overnight.
- 1 medium daikon radish
- 1 piece konbu (seaweed, about 4 inches)
- 1 cup soy sauce
- 1⁄2-1 cup rice vinegar
- 1 cup brown sugar
- 1⁄4 cup fresh ginger (fine julienne)
- crushed red pepper flakes, to taste
- Take the daikon and put it out into the sun for a day until the skin gets a bit wrinkly and the surface dries.
- Wash, peel, and cut the daikon lengthwise. Chop the daikon halves into 1/8 or 1/4 inch semi-circles.
- Wash the konbu piece(s).
- Put the konbu, soy sauce, rice vinegar, brown sugar, ginger, and red pepper in a pan, bring it to boil.
- Remove from heat.
- Add the daikon while the brine is still hot.
- Put into a jar or bowl, cover well, and refrigerate overnight.
Thank you I have always been a fan of diacon and one more way to use it is always welcome. Recipe is simple and can be altered easily as per your taste. I used thai chile was great.