Preserved Daikon Radish
User Reviews
5
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Prep Time
4 d
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Total Time
4 d
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Servings
8
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Course
Condiments
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Cuisine
Chinese
Preserved Daikon Radish
Description
The recipe involves washing the whole daikon radishes without peeling, trimming, and cutting them into consistent stick-like pieces. These pieces are salted and left to draw out moisture over two hours. After squeezing out excess liquid, the radish pieces are spread out to dry in sunlight for two to three days. During this time, they reduce in size by half and become soft yet dry to the touch without releasing liquid when squeezed.
Once dried, the preserved daikon can be stored refrigerated in glass containers and used as a condiment or to enhance dishes. Additional flavorings like light soy sauce, sesame oil, dried chili flakes, or pickled chili sauce (duojiao) can be added for complexity. The drying process preserves the radish while concentrating its flavor.
Ingredients
- 2 daikon radish about 3 pounds/1.5 kg
- 1 1/2 tablespoons salt (25g)
- 1 teaspoon sugar
- 1 1/2 teaspoons sesame oil
- 2 teaspoons soy sauce light
- 1/8 teaspoon dried chili flakes (optional)
- 1 tablespoon pickled chili sauce optional, duojiao
Instructions
To Make Preserved Daikon:
- Scrub the radishes clean and rinse. Do NOT peel them. Trim the top and bottom of each radish, and trim away any blemishes or dark spots. Cut them into ½ inch x 2.5 inch pieces (1.25 cm x 6.25 cm). Transfer to a large stainless steel or glass container.
- Toss the daikon pieces with 1 ½ tablespoons salt, and set aside for 2 hours.
- After 2 hours, squeeze as much liquid out as you can from the daikon pieces. Spread them in a single layer on a baking sheet, or better yet, a wide colander, to allow for airflow. Place in the sun and cover with cheesecloth. Allow to sun dry for 2-3 days (move it indoors at night and keep it at room temperature).
- You’ll know that your daikon has reached an ideal level of dryness when they have reduced in size by half. They should feel soft and dry to the touch, and not release any kind of liquid when squeezed.
- At this point, you can store them in a glass container and refrigerate as you would with other condiments. Use them in stir-fries and noodle soups––any dish that can use a bit of salt and crunch. Just wash and chop them before cooking.
Seasoning Preserved Daikon:
- If you'd like to season your daikon, boil a large pot of water, cover, and allow to cool completely. Use the boiled, cooled water to wash the dried daikon pieces, rubbing them between your palms as you wash to re-hydrate slightly and remove excess salt. Squeeze out as much water as you can.
- In a clean mixing bowl, combine the daikon pieces with 1 teaspoon sugar, 1 ½ teaspoons sesame oil, 2 teaspoons light soy sauce, 1 heaping tablespoon of pickled chili sauce, and a small pinch of dried chili flakes. Mix well, cover, and allow to sit in the refrigerator overnight.
- The next day, serve! You can keep this preserved daikon in an airtight container for up to 2 weeks. Use a clean utensil whenever you dip into it.
User Reviews
Overall Rating
5
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