Pickled Daikon, Guizhou-style (酸萝卜)

Name: Pickled Daikon, Guizhou-style (酸萝卜)
Total time: 20 min
Ingredients: 400 g Daikon; 100 g. Note that this ingredient isn't available everywhere in China. Only peels needed Radish; 1 TL Salt; Ginger; 4 parts, ~1/2 cup Rice wine vinegar; 1 part, ~2 tbsp Sugar

Von Chinese Cooking Demystified · 20 Min.

Zutaten

Daikon400 g
Radish100 g. Note that this ingredient isn't available everywhere in China. Only peels needed
Salt1 TL
Ginger
Rice wine vinegar4 parts, ~1/2 cup
Sugar1 part, ~2 tbsp

Zubereitung

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.

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