WebPeel the daikon, and slice thinly. Combine the water, sugar, vinegar, salt and chilli in a non-reactive saucepan. Over a medium heat, stir to dissolve the sugar. …
Preview
See Also: Share RecipesShow details
This pickled daikon recipe is sweet & spicy at the same time. You’ll need Japanese white daikon radish as well as fresh chillies. Serve as a side dish. Peel the radish and then slice it thinly as desired. Sprinkle with salt and leave for 2 hours in order to draw out moisture.
Directions. Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Add daikon noodles and cook for 3-5 minutes, tossing gently to allow for even cooking. The noodles will soften and shrink a bit while remaining al dente. Place noodles in a colander to drain and cool a bit. In a small dish, whisk together sesame oil, soy sauce, apple cider vinegar, erythritol, and chili garlic sauce. Set aside.