Pickled Daikon, Guizhou-style (酸萝卜)

De Chinese Cooking Demystified · 20 min

Ingredientes

Preparación

1. Cut the daikon into sticks about 1 cm by 1 cm by 2 inches. Peel the red radish.
2. Toss the daikon sticks and radish peels with 1 tsp salt and let sit for 20 minutes.
3. Squeeze more liquid out of the daikon and toss again.
4. Layer the ginger at the bottom of the jar, then daikon sticks and radish peel, repeating until the jar is full.
5. 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).
6. Let the pickle sit for two days before eating.

Resumido del vídeo de Chinese Cooking Demystified. Míralo para los detalles.

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