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With a history dating back over 1300 years, Pickled Carrots and Daikon, or Kohaku Namasu (紅白膾) is a Japanese side dish made by quick pickling thin strands of daikon and carrot in vinegar. Because red and white are auspicious colors in Japan, this dish is often eaten as part of the traditional new year’s meal, or Osechi Ryori.
Pickled Carrot and Daikon Recipe ( Kōhaku Namasu) is one of the simplest sweet pickle recipes. Cut carrot and daikon into thin sticks and immerse in a sweet vinegar. That all there is to it.
In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving.
Pour the cooled vinegar mixture into the carrots and daikon. Zest some citrus zest onto it and stir the pickled carrots and daikon together. If you’re packing this into Osechi Ryori, you can serve Kohaku Namasu in a carved out flat-bottomed citrus, like yuzu or a mandarin for impact, or just put it in a nice bowl.