Quick Cantonese sweet and sour pickled daikon
Chinese Cooking Demystified · ♥ 4.6K likes · 198.8K views · 9 min video
Read about radishes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole daikon
Peel the daikon, slice it hotdog style and cut it into half centimetre semi-circles.
Make little cuts into each slice and cut it in half — the comb shape cut — so the pickling juice infuses better.
- ½ tsp salt
Toss the slices in a bowl with about half a teaspoon of salt and leave about five minutes to purge the excess moisture and the harsh raw taste.
Transfer to a strainer, wash the salt off thoroughly, spread in one even layer and leave to dry at least two hours.
- 250 g sugar
- 250 g distilled water
Dissolve 250 grams of sugar in 250 grams of distilled water.
- 50 g dark Chinese vinegar
- 50 g rice vinegar
- 40 g light soy sauce
- 30 g dark soy sauce
- 1 tsp fish sauce
Add the dark Chinese vinegar, rice vinegar, light soy sauce, dark soy sauce for colour and an optional teaspoon of fish sauce.
- 2 cloves garlic
- 1½ inch ginger
- 1 whole fresh heaven-facing chili
Add the minced garlic, the minced ginger and an optional fresh chili.
Once the daikon slices are dry on the surface, put them in the pickling liquid and leave in the fridge twenty-four hours.