Pickled daikon in Korean style is one of the most popular Asian appetizers, fantastically crunchy with a piquant sweet-sour taste, it always stands out among other appetizers and salads. That’s a perfect complement to meat dishes, fried fish or chicken. To your taste you can make it more sweet adding a bit more sugar than indicated in the recipe. Pickled daikon radish is a long-stored. <br /><br />✅ Ingredients:<br />• daikon radish – 3,3 lb /1,5 kg <br />• 9% apple vinegar –2 cup /500 ml <br />• sugar – 14 oz /400 g <br />• 1 bay leaf <br />• salt – 1 tbsp <br />• water – 4 cup /1 l <br /><br />✅ You will need:<br />• stockpot <br />• carving board <br />• bowls <br />• jars and lids <br /><br /> Preparation: <br />1. Peel the daikon and cut into dices. <br />2. Pour water into a stockpot, add the sugar, salt, a bay leaf and bring to a boil, switch the heat off, add the vinegar, stir and cool. <br />3. Add the diced daikon into jars, pour with the marinade, screw the lids and marinate for 12 hours. <br />4. Keep in the fridge. <br />5. Serve the pickled daikon radish as an appetizer, salad or side dish to meat and fish.
