Empty My Fridge
Pickled Daikon, Guizhou-style (酸萝卜)
Ingredients
- Daikon400 g
- Radish100 g. Note that this ingredient isn't available everywhere in China. Only peels needed
- Salt1 tsp
- Ginger
- Rice wine vinegar4 parts, ~1/2 cup
- Sugar1 part, ~2 tbsp
Instructions
- Cut the daikon into sticks about 1 cm by 1 cm by 2 inches. Peel the red radish.
- Toss the daikon sticks and radish peels with 1 tsp salt and let sit for 20 minutes.
- Squeeze more liquid out of the daikon and toss again.
- Layer the ginger at the bottom of the jar, then daikon sticks and radish peel, repeating until the jar is full.
- Pour in rice vinegar to cover, noting the amount. Use a 4 to 1 ratio of vinegar to sugar, adding sugar to match (about 2 tbsp for 1/2 cup vinegar).
- Let the pickle sit for two days before eating.
Summarized from Chinese Cooking Demystified's video. Watch it for the details.
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