Guizhou sour pickled daikon (quick vinegar pickle)
Chinese Cooking Demystified · ♥ 3.3K likes · 66K views · 4 min video
Read about radishes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 pieces ginger
- 400 g daikon
Peel the daikon and cut into 1cm thick pieces, then 1cm wide sticks; put in a clean bowl.
- 100 g red radishes
Cut both ends off the red radishes and peel off the red skin; reserve the skins.
- 1 tsp salt
Add the radish skins and 1 tsp salt to the daikon, toss well and leave 20 minutes.
Put the ginger in the bottom of the jar, press in a layer of daikon, lay radish skin on it, and repeat until the jar is full.
- ½ cup rice vinegar
Pour in rice vinegar to cover the daikon, then add the sugar at 4 parts vinegar to 1 part sugar.
- 2 tbsp sugar
Cover and refrigerate; ready in 2 days, when the daikon is tinted pink.