Chilli pickled daikon

Chilli pickled daikon

By
From
The Real Food of China
Makes
750 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 daikon, trimmed and peeled
1 teaspoon sea salt
150ml clear rice vinegar
1 tablespoon caster sugar
2 1/2 tablespoons Fresh chilli paste

Method

  1. Cut the daikon widthwise into four even pieces, then finely slice each piece lengthwise. Cut the slices in half and place in a colander. Sprinkle with the sea salt and toss to combine well, set aside for 1 hour to allow the excess liquid to drain off, then rinse well under cold water. Drain, then transfer to a tea towel and gently press to remove as much liquid as possible. Transfer to a sterilised jar.
  2. Meanwhile, combine the vinegar, sugar and chilli paste with 150 ml water in a saucepan and bring to a simmer over a medium heat, stirring to dissolve the sugar. Remove the pan from the heat and cool to room temperature. Pour the liquid over the daikon in the jar, seal, then store in a cool place overnight. The pickles are then ready to serve. Store in the refrigerator. Chilli pickled daikon will keep, refrigerated, for up to 2 weeks.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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