Auntie Betty's Takuan Tsukemono
Dec. 22nd, 2012 11:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mdehners posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
in_a_pickleThis Tsukemono from the back of the Kitazawa Seed Company's 2012 catalogue is a wonderful intro to Asian Pickles, esp for those with "mundane" palates. It's pretty much a Radish "Bread & Butter";>!
Auntie betty's Takuan Tsukemono
Daikon 6 large
Salt 6 Tbl
Sugar 3 Cups
Rice Wine Vinegar(unseasoned)1/2 Cup
Tumeric 1/2 tsp
Chile Peppers(optional)
Wash, Peel and cut Daikon into "matchsticks" 1/2"square X 1 1/2"long(a frenchfry cutter makes this a snap!). Place into non-reactive pan.
Bring Salt, Sugar, Vinegar and Tumeric to a Boil(I had to add a little Water to make the mix stirable. Rememeber, you're basically making a syrup). Pour immediately over Daikon sticks. Let stand 2-3 hrs, stirring ocassionally.
Pack nto sterile jars, cover with liquid and refrigerate. Good the next day and for the next 2 weeks(not that they last that long;>!).
After the failure of my Fermented Pickle batch using the Chinese Daikon 'Green Meat', it was nice to have a real success!
Cheers,
Pat
Auntie betty's Takuan Tsukemono
Daikon 6 large
Salt 6 Tbl
Sugar 3 Cups
Rice Wine Vinegar(unseasoned)1/2 Cup
Tumeric 1/2 tsp
Chile Peppers(optional)
Wash, Peel and cut Daikon into "matchsticks" 1/2"square X 1 1/2"long(a frenchfry cutter makes this a snap!). Place into non-reactive pan.
Bring Salt, Sugar, Vinegar and Tumeric to a Boil(I had to add a little Water to make the mix stirable. Rememeber, you're basically making a syrup). Pour immediately over Daikon sticks. Let stand 2-3 hrs, stirring ocassionally.
Pack nto sterile jars, cover with liquid and refrigerate. Good the next day and for the next 2 weeks(not that they last that long;>!).
After the failure of my Fermented Pickle batch using the Chinese Daikon 'Green Meat', it was nice to have a real success!
Cheers,
Pat
