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| Shanghainese style daikon pickle |
Daikon grown during winter
is most juicy and sweet, a good time to enjoy it in cooking and also convert
into pickles.
This is a Shanghainese
style that uses soy sauce in pickling, the result is a very crunchy, savory and
mildly sweet pickle.
This recipe asks for salting the cut up daikon for half an
hour then squeeze out excess liquid in order for the daikon to be able to absorb
flavors.
Since then I learned
from a friend that this method will remove flavor and nutrients from the
vegetable, better to use drying to shrink it.
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| drying daikon in Chengdu |
That reminded me that
years ago while visiting Chengdu in winter, I had seen locals cutting up
daikon into strips and hang them on bamboo racks to dry before pickling. That
must be the traditional method using natural energy to do the job. The salting
method is used in the city to achieve the same result.
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| cut up daikon drying in the sun |
1. Cut daikon into the
shape you like as pickles, dry on a rack in the sun during the day and fridge
during the night, for about 2-3 days to slightly dry them.
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| slightly dried daikon |
2. For 500gm slightly
dried daikon, I season with:
2.5gm salt
10gm brown sugar
20gm soy sauce
a tbsp miso (optional)
a piece of chili (optional)
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| just mixed together daikon and seasonings |
3. Mix daikon with seasoning, juice
will start to ooze out, pack tightly in a jar and fridge, can start eating
after 3 days.
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