Pickled daikon: recipes for preparing it for the winter at home with photos

Useful properties of the product

Daikon provides us with the greatest amount of useful substances in the summer. But the benefits of radish can be preserved for the winter through preservation. The list of minerals and vitamins that make up daikon: phosphorus, copper, iron, iodine, potassium, calcium, selenium, as well as a full complex of B vitamins, invaluable for human cellular metabolism. This root vegetable differs from many other plant products in that it does not absorb harmful substances from the air and soil, including the accumulation of heavy metal salts.

Despite all the benefits of radish, doctors advise using it with caution, both fresh and canned, for people suffering from ulcers and gastritis or having other problems with the gastrointestinal tract. Eating sweet Japanese radish is a good way to cleanse the body, get rid of toxins and reduce bad cholesterol.

If you eat it regularly, you can do without pharmaceuticals. The potassium and calcium contained in radish easily cope with the removal of toxins and excess liquid.

With half a glass of juice a day, you can restore calm and maintain a good mood, as this drink strengthens the nervous system. It not only relieves aggression, but also helps to lose weight. 100 grams contain only 18 kilocalories.

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Daikon is a very popular product in East Asia. In recent years, it can increasingly be found on the shelves of Russian stores. This vegetable is suitable for fresh consumption and preparation of various dishes. Delicious daikon recipes for the winter are a great way to preserve the beneficial properties of a fresh product for a long time.

Prepare the necessary ingredients

Pickled daikon is a delicious side dish for meat and fish dishes, and can also be eaten on its own as a dietary snack. To prepare this dish, you need the main ingredients: daikon, marinade.

Japanese radish is grown in many European countries, the USA and Brazil. In cooking, it has many advantages: no special conditions are required for storage, and its beneficial qualities almost do not disappear over time.

It is correct to collect daikon from the garden in dry weather by pulling it out of the soil by the tops. Fresh root vegetables are placed in the refrigerator or left in a cool room, such as a basement or cellar.

To prepare pickled daikon, wash it in cold water using a special brush. Then the skin is removed, peeling them like carrots or potatoes, washed off again and left to dry. In order to chop the radish, you can use a special grater that allows you to get thin circles.

How to pickle daikon

There are many recipes for pickling daikon for the winter, and different Asian countries have their own national variations.

Helpful Tips:

To preserve for the winter, it is necessary to take fresh root vegetables without damage. Vegetables that have been sitting for a long time are not suitable, as they simply fall apart during harvesting.
Before pickling or fermenting for the winter, the root crop is washed, changing the water several times. The daikon, cleared of soil, is laid out on a cloth to drain.
Depending on the recipe recommendations, the vegetable can be cut into cubes or circles. It is advisable to use a special grater.
Daikon has a specific bitterness that needs to be removed before storing it for the winter. To do this, sprinkle the vegetables with salt and leave for several hours.
Marinate daikon with rice or white table vinegar 3%. But it is better to avoid grape or apple cider vinegar, since the appetizer will partially lose its aroma and will acquire the taste of a marinade additive.
If daikon is hot pickled for the winter, then you need to add granulated sugar. In cold canning, sugar is not necessary, but a lot of salt is required.

Advice! Use gloves when stirring vegetables, especially if recipes contain spicy seasonings.

Preparations for the winter

Gardeners who grow daikon on their plots are often faced with the question of how to prepare this useful root vegetable for future use in simple home conditions. The best way to preserve the vitamins and minerals necessary for the body, as well as the taste of Japanese radish, is to pickle it. There are several recipes for preparing this root vegetable.

Cooking in a classic marinade

Pickled daikon according to the classic recipe is a tasty and original spicy dish. To prepare it, you need to take:

400 grams of daikon;
3 tablespoons sugar;
3 teaspoons salt;
60 grams of table, rice or apple cider vinegar;
a pinch of turmeric, paprika, turmeric, saffron or other seasonings to taste.

To prepare daikon in a classic marinade, root vegetables must be washed well, blemishes cut off, dried and finely chopped. In Japanese tradition, it is customary to cut daikon into sticks. Before putting radishes into jars, the containers must be sterilized, doused with steam and left to dry on a clean cloth. You can place chopped root vegetables in dried jars, sticks side down.

Then you can start preparing the marinade. To do this, boil water in a saucepan, add sugar, salt and selected seasonings, and add vinegar. Cool the resulting marinade slightly, after which you can pour it into jars with daikon. Screw the lids on carefully, turn the container upside down and leave at room temperature for a week.

After this period, the pickled daikon can be stored in the refrigerator or cellar.

Japanese marinated

The process of preparing daikon in Japanese is almost the same as the classic pickling recipe, since its homeland is Japan. Residents of this country love this dish so much that they put it on the table both on weekdays and on holidays.

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To give daikon a delicate sweet and sour taste, the Japanese resort to some secrets of its preparation:

Root vegetables for pickling should be taken as fresh, young, without blemishes; when biting, they should crunch loudly;
It is recommended to replace table vinegar with rice vinegar, it is softer;
Saffron must be present as a seasoning in the dish.

Korean blank

You can pickle radishes in a tasty and simple way using the Korean daikon recipe. This delicious appetizer is appreciated by many lovers of oriental cuisine.

Korean daikon is prepared from:

2-3 medium Japanese radish roots;
onion heads;
¼ cup olive oil;
several cloves of garlic;
20 milliliters of table vinegar 9%;
a teaspoon of coriander seeds;
salt to taste;
pinches of dried chili pepper.

Zucchini for the winter: 6 delicious recipes

Young zucchini, called zucchini, has a tender, crunchy texture that you want to preserve even after canning.

Therefore, several recipes have been developed for preparing such zucchini, allowing you to get a delicious, aromatic snack in winter and helping to preserve the freshness and benefits of seasonal vegetables.

Canned zucchini is an excellent side dish for boiled or baked potatoes.

Young zucchini, called zucchini, has a tender, crunchy texture that you want to keep even after canning.

Pickled zucchini for the winter

Zucchini prepared according to this recipe takes on the taste of pickled milk mushrooms, so it is best to eat them with hot boiled potatoes.

To prepare the snack you need:

a bunch of mixed greens;
1.5 kilos of zucchini;
garlic head;
150 milliliters of olive oil;
1 dining spoon of salt;
150 milliliters of 9% vinegar;
3 tablespoons of sugar;
dessert spoon of ground black pepper.

Zucchini prepared according to this recipe takes on the taste of pickled milk mushrooms.

How to prepare pickled zucchini:

Zucchini is washed, peeled, cut in half and freed from the loose center. Then each half is cut into large bars.
Garlic is peeled, greens are washed. Garlic and herbs are chopped using a knife.
Vegetables are mixed in a bowl, sprinkled with salt, granulated sugar, sugar, poured over with olive oil and vinegar. The mixture is mixed and left to marinate for 3 hours at room temperature.
The blanks are distributed into containers, and then they are covered with lids and set to sterilize for 10 minutes.
The jars are rolled up, turned over, wrapped in a warm towel and left for 2 days.

You can eat the prepared snack after 2 weeks. During this time, all vegetables will marinate well and acquire a spicy flavor.

Quick and tasty recipe

There is a simpler recipe for pickling zucchini.

The best recipes for making pickled porcini mushrooms

For it you will need:

kilo zucchini;
liter of water;
Bay leaf;
50 grams of sugar;
200 milliliters of vinegar.

There is a simpler recipe for pickling zucchini.

How to quickly pickle zucchini:

Zucchini is washed and cut into large pieces.
A bay leaf is placed at the bottom of the sterilized containers. The jars are then filled tightly with zucchini sticks.
In a separate container, water is brought to a boil, sugar and vinegar are dissolved in it. After the granulated sugar has completely dissolved, the liquid should be removed into the slabs.
Zucchini is poured with the prepared hot marinade and immediately rolled up.
In order to extend the shelf life of the product, it needs to create conditions for pasteurization. To do this, the seams should be turned over and wrapped in a warm towel for 2 days.

The snack prepared according to this recipe has a sweetish taste and crispy texture.

Korean recipe

A Korean-style zucchini appetizer, which has a slight spicy taste, can complement almost any dish.

Required ingredients:

half a kilo of onions;
a glass of sugar;
a glass of vinegar;
a glass of olive oil;
a small bunch of greenery;
some favorite seasonings;
5 pods of bell pepper;
4 carrots;
2.5 kilos of zucchini;
3 garlic heads.

A Korean-style zucchini appetizer with a slight spicy taste can complement almost any dish.

Step-by-step cooking method:

Carrots and zucchini are washed, peeled, and grated for Korean salads.
The onion is peeled and cut into thin half rings.
Paprika is washed, removed from the stalk and seeds, and cut with straw.
The garlic is peeled and chopped with a knife.
The greens are washed and then finely chopped.
All vegetables are mixed with zucchini.
The marinade is prepared in a separate pan: the bite is mixed with butter, sugar and seasonings. The liquid is brought to a boil and then poured into a container with vegetables. In this state, the appetizer is marinated for 3 hours.
Then the workpiece is distributed into clean jars. In this case, vegetables should be compacted. The jar is covered with a lid, left to sterilize for 15 minutes, and then rolled up with a lid.

Since all the ingredients of the Korean salad were cut into small pieces, it can be consumed 2-3 days after wrapping.

Zucchini salad with vegetables for the winter (video)

You can eat cooked vegetables after 2 weeks: during this time the zucchini will be completely salted. The shelf life during which zucchini does not lose its taste is 1 year. At this time, the preparations should be stored in a cool, dark room to prevent the marinade from freezing.

Recipe for making pickled daikon for the winter at home

Pickled daikon has become a popular dish among chefs. This radish is loved for its taste. It is hot, spicy and healthy. This vegetable is eaten both fresh and pickled. When fresh, it is stored in the cellar almost all winter. You can also preserve daikon for the winter by canning. Canned daikon is an unusual dish that suits any table and side dish.

This preparation is very easy to prepare at home. Cooking recipes are very diverse; they can be found on various websites or in cookery books. They have different specifics, but they are equally delicious.

Winter daikon salad with onions

Recipes for daikon dishes for the winter are very diverse. Another salad option is with onions.

For preparation you will need:

500 g daikon;
3-4 onions;
1 tsp. granulated sugar;
1 tbsp. l. salt;
30 ml vegetable oil;
30 ml vinegar.

Cooking method:

Wash and peel the vegetables, cut the radish into strips and the onion into half rings.
Add salt, granulated sugar and vinegar to a saucepan with water and heat until the sugar is completely dissolved.
Place the vegetables in jars and pour in the chilled marinade.
Screw the jars tightly and leave for 1-2 days.

Classic marinating

Gardeners often think about how to store daikon. Pickled daikon retains its beneficial properties, quality and taste best. To make daikon for the winter, you need to study the recipe and find out what products are needed.

To prepare the usual classic pickling, you need to thoroughly wash the vegetable and cut off all the flaws on it. Since this is a Japanese product, it must be cut as they do in this country: into cubes.

The jars are sterilized, doused with steam and dried on a cloth. Then place the daikon there, chopsticks down. Next, prepare the marinade. Boil water in a saucepan, add salt, sugar, saffron and other seasonings to taste. Then add vinegar.

Cool the brine a little and pour it over the daikon. Screw the lid tightly. Turn it over, then store it in the room for about a week, then put it in the refrigerator. You can also store snacks in the basement.

For 200 grams of daikon, you usually take 2 small spoons of salt, two large spoons of sugar, 30 grams of vinegar. You can use table, apple or rice vinegar. Seasonings include paprika, turmeric, and curry.

An unusual recipe for daikon salad for the winter with sake and herbs

Recipes for preparing daikon for the winter also contain very unusual preparation options, for example, with sake. It will require the following ingredients:

1 kg of root vegetables;
100 ml sake (if you don’t have the drink, you can take vodka half diluted with water);
5 tbsp. l. granulated sugar;
1 tbsp. l. salt;
1 chili pepper;
½ tsp. turmeric;
1 tbsp. l. cranberries;
500 ml water;
4 cloves of garlic;
orange peel;
greenery.

Cooking method:

Wash, peel and cut the daikon into thin slices.
Grind the garlic, herbs and part of the orange peel, cut the chili pepper into slices.
Mix chopped ingredients, turmeric and cranberries.
Add salt, sugar and sake to boiling water, stir until completely dissolved.
Cool the resulting marinade.
Transfer the vegetable mixture to a jar and pour in the marinade.
Screw the lid on the jar and leave for 2-3 days.

Preservation in Japanese

Cooking pickled daikon in Japanese is no different from the classic recipe, since this dish originates from Japan. In this country it is constantly marinated for any event. If you want it to be as tasty as there, then the radish must be young, strong, and fresh. Instead of plain vinegar, add rice vinegar. It's softer.

And be sure to season it with saffron for flavor.

The daikon is tender, sweet and sour, and has a crispy taste. Those who try it once are unlikely to ever be able to tear themselves away.

Korean blank

Preparing pickled daikon in Korean will pamper lovers of spicy dishes. It is fragrant and incredibly useful in the winter cold.

Daikon, about 1 kilogram;
Salt, 3-4 small spoons;
Sugar, to taste;
Vegetable oil, 100 grams;
Vinegar, 100 grams;
Any seasoning to taste;
Whole garlic, divided into cloves;
Hot pepper, a little.

Daikon for the winter in Korean has the peculiarity that it is prepared in a cold way. The radish itself is washed, peeled, and grated on a coarse grater. You can use a special grater for Korean products.

Garlic is mixed with grated vegetables. Take a convenient container, maybe a saucepan. In a separate bowl, mix oil and vinegar, add salt, seasoning and pepper. Typically, saffron, coriander, paprika, and hot pepper are used as seasonings. Pour the mixture over daikon and garlic. Leave for an hour. Next, mix. Place in jars.

In order for the snack to be stored all winter, it must be sterilized directly in the jar. Do this over hot steam for 15 minutes, or in hot water. Screw the lids properly and place them in the refrigerator. Jars usually use liter jars.

Korean daikon for winter

Among the recipes for canned daikon for the winter, you can highlight the Korean pickling method. For this you will need:

1.5 kg of root vegetables;
4-5 cloves of garlic;
3.5 tsp. table salt;
1.5 tsp. mustard seeds;
80 ml vegetable oil;
80 ml of rice or table vinegar;
1 tsp each spices (ground pepper, coriander).

Cooking method:

Prepare the ingredients: thoroughly rinse and peel the root vegetables, chop using a special grater for Korean carrots.
Place the grated vegetable in an enamel bowl, chop the garlic and add to the main ingredient.
Sprinkle table salt, mustard seeds and spices on top.
Mix vegetable oil and vinegar in a separate container. Pour the mixture over the daikon.
Mix all ingredients thoroughly and leave for 1.5-2 hours.
Stir the vegetable mixture again and transfer to glass jars pre-treated with boiling water.
Screw the lids on the jars, turn them over and leave for several days at room temperature.

Features and rules of marinating

The secret of proper marinating lies in a special marinade. You can allow long-term storage of pickled daikon if everything is done correctly. Then the lids won’t burst and mold won’t grow.

There are many ways to prepare brines, but mainly two are used: hot and cold. When hot marinating, you need to add more sugar, this is better for taste and for balance.

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When cold pickling, you don’t need to add sugar at all, but salt is required. Vinegar is also required. When hot pickling, it should not be mixed with very hot boiling water. It is usually added to jars or to cooled brine.

It is also important for successful pickling to use only fresh, crisp vegetables. It is important that the daikon is young. Seasoning also plays a role. You can add saffron, curry, parsley, basil, coriander. All this will only enhance the aroma and taste of radish.

Many people have been tormented by the question of how to keep pickled vegetables in the refrigerator all winter. The temperature in the refrigerator should be standard. Mold or swelling often occurs due to improper sterilization of jars and lids. Therefore, it is important to monitor this carefully.

There are reviews of those who have ever prepared this appetizer. People are happy with it because it can be served at any table, even for a holiday. Ideally pickled vegetables are eaten with potatoes, rice, meat or fish.

Antonina: I prepared pickled daikon in Japanese. We ate with pleasure all winter. It can be served with any side dish. We used apple cider vinegar instead of rice vinegar. It is also soft and sweet.

Many people wonder how to store daikon in winter. The best option to preserve its vitamins is to make preparations for the winter, that is, pickle vegetables. Fresh storage does not always provide the original juiciness and crunch of vegetables. Therefore, marinate and experiment with preparations.

cooking recipe with photos and videos

Classic marinating

The jars are sterilized, doused with steam and dried on a cloth. Then place the daikon there, chopsticks down. Next, prepare the marinade. Boil water in a saucepan, add salt, sugar, saffron and other seasonings to taste. Then add vinegar.

Preservation in Japanese

The daikon is tender, sweet and sour, and has a crispy taste. Those who try it once are unlikely to ever be able to tear themselves away.

Korean blank

Preparing pickled daikon in Korean will pamper lovers of spicy dishes. It is fragrant and incredibly useful in the winter cold.

Products:

Daikon, about 1 kilogram;
Salt, 3-4 small spoons;
Sugar, to taste;
Vegetable oil, 100 grams;
Vinegar, 100 grams;
Any seasoning to taste;
Whole garlic, divided into cloves;
Hot pepper, a little.

In order for the snack to be stored all winter, it must be sterilized directly in the jar. Do this over hot steam for 15 minutes, or in hot water. Screw the lids properly and place them in the refrigerator. Jars usually use liter jars.

Features and rules of marinating

The secret of proper marinating lies in a special marinade. You can allow long-term storage of pickled daikon if everything is done correctly. Then the lids won’t burst and mold won’t grow.

There are many ways to prepare brines, but mainly two are used: hot and cold. When hot marinating, you need to add more sugar, this is better for taste and for balance.

It is also important for successful pickling to use only fresh, crisp vegetables. It is important that the daikon is young

Seasoning also plays a role. You can add saffron, curry, parsley, basil, coriander. All this will only enhance the aroma and taste of radish.

Therefore, it is important to monitor this carefully.

Benefits for the body

Daikon is a root vegetable similar to radish. You can write books about the benefits of this vegetable:

Daikon contains the entire list of B vitamins (from B1 to B12). They are necessary for every person because they play a huge role in the processes of cellular metabolism. In addition, daikon is rich in vitamins such as C, A, PP, E.
Next are minerals. These include phosphorus, selenium, copper, iodine, iron, calcium, potassium and even manganese. Daikon also contains pectin, fiber, antioxidants, carotene and enzymes.

The main difference from other vegetables is that this radish does not have the ability to absorb any harmful substances, including heavy metal salts from the soil. Thus, daikon is invaluable for the human body; it has a positive effect on almost the entire body.

Benefits of using daikon:

cleansing the body. Instead of buying expensive laxatives or diuretics at pharmacies, you just need to regularly eat this product. The result is the same, but there are more benefits, and without side effects. Potassium and calcium (especially potassium salts), which are in its composition, easily and accurately remove toxins and excess liquid;
increasing immunity. The above number of vitamins speaks for itself. In addition, the internal organs are perfectly cleansed from microbes by the phytoncides and protein components of this vegetable;

cleanses and protects the liver and kidneys. In order to remove small stones, one glass of daikon juice per day is enough;
restores the functioning of the nervous system and gives peace and good mood. ½ glass of radish juice is enough to cope with increased aggression;
promotes weight loss. Since this product contains a lot of vitamins, there is simply no room for fat. For every 100 g there are only 18 kcal. In addition, radishes remove everything unnecessary from the body (toxins, cholesterol);
cures some skin diseases. If you do not drink the juice of this radish, but rub it into the skin, you can get rid of acne, boils, age spots and even freckles;
improves hair condition. By rubbing daikon juice into the scalp, you can ensure healthy hair and natural shine. Your hair will be beautiful and strong.

The product has no contraindications as such. However, this does not mean that excessiveness makes sense.

Video: beneficial properties of daikon

All sources agree that daikon is a hybrid. This means that it does not grow in the wild. This vegetable is native to Japan, although nowadays it is grown in many Western European countries, as well as in Brazil and the USA.

Even if you're not a fan of oriental cuisine, this root vegetable has many culinary and gardening benefits:

the plant is not capricious, it does not require special conditions for growth;
the fruits are quite early ripening - the harvest can be harvested 1.5 months after planting;
large fruits (the weight of one vegetable can reach 3 kg);
easy to store - no special conditions required, does not lose its beneficial qualities over time.

The only condition for harvesting is the absence of precipitation, and in the summer there are enough dry days. No special tools are needed - it is pulled out of the ground by the tops.

Fresh daikon must be stored in the refrigerator or cool room, for which a regular cellar will do. In such conditions it can remain fresh for up to 3 months.

Pickled daikon: classic recipe

Now let's talk about canning daikon for the winter. First, let's look at the classic pickling recipe.

Ingredients

For 100 g of daikon you need:

30 ml apple cider vinegar 6% or 50 ml rice vinegar;

Kitchenware

You will need:

pot;
knife;
spoon;
cutting board;
colander;
towel;
jar or plastic container with a lid.

Cooking process step by step

The classic marinating recipe is quite simple:

First, prepare the marinade: boil water, sugar, vinegar and turmeric until the sugar is completely dissolved. After this, remove from heat and let cool.
We carefully clean the daikon fruits and cut them into slices.
Salt so that the salt touches all the circles and leave in a colander for 1 hour. This way we let the excess liquid drain.
Now you need to wash off the salt and wipe the mugs with a towel. Then put it in a jar or plastic container.
Pour in the previously prepared marinade, close the lid and shake lightly.
Place the container in the refrigerator.

The preparation is ready!

How to pickle daikon for the winter with turmeric

Another interesting recipe for storing daikon in jars for the winter is using turmeric. To prepare the snack you will need:

200 g root vegetables;
100 ml water;
100 ml rice or table vinegar;
1 tsp. granulated sugar;
1 tbsp. l. salt;
0.5 tsp. turmeric.

Cooking method:

Prepare the daikon: wash, peel, cut into half rings or strips and sprinkle with a little salt.
Add vinegar, salt, sugar and seasoning to a saucepan with water. Keep the mixture on the fire until the sugar is completely dissolved.
Transfer the prepared vegetable to a jar and pour in the resulting chilled marinade.
Screw the lid on the jar and put it in the refrigerator for a day.

Advice! You can add thinly sliced carrots and beets to create an unusual, spicy salad.

Korean cooking recipe

One of the popular recipes for preparing oriental root vegetables comes from Korea. In terms of complexity of execution, it is almost the same, but differs in the set of spices.

Ingredients

For 600 g of daikon you need:

3 tablespoons vegetable oil;
1 tablespoon of 9% table vinegar;
1 medium sized onion;
5 cloves of garlic;
1 teaspoon coriander (in grains);
½ teaspoon red pepper (ground);
½ teaspoon salt.

Kitchenware

From household appliances you will need:

Korean carrot grater;
spice mortar;
pan;
garlic press;
colander;
jar with lid.

Cooking process step by step

When everything is ready, let's start cooking:

Wash the daikon thoroughly, peel it and grate it.
Grind the coriander in a mortar and add it to the radish along with salt, vinegar and pepper.
Fry the finely chopped onion in oil, then pass through a colander to separate the liquid from the onion.
Using a press, chop the garlic and add it to the liquid remaining after frying the onions.
Add the resulting mixture to the daikon.
Mix.

The Korean version of daikon is ready.

Daikon recipes

In this article, you will learn how to make an excellent appetizer that will become an integral part of almost any home meal. Below we describe recipes for canned daikon, and we will tell you what can be prepared from radish for the winter.

Korean pickled daikon - a recipe for the winter

daikon – 1.5 kg,
coriander (ground) – 1.5 teaspoons,
mustard seeds – 1.5 teaspoons,
pepper mixture – 1 teaspoon,
garlic – 140 g,
salt – 3.5 teaspoons,
sunflower oil – 80 ml,
table vinegar (9%) – 80 ml.

We cut off the thin peel from all root vegetables, and then grind it through a Korean grater.
Place the grated vegetable in a large saucepan or bowl and sprinkle it with finely chopped garlic. Next, crush mustard seeds, a mixture of various types of pepper, aromatic coriander and salt over the daikon.
In a bowl, combine refined oil with 9% table vinegar and pour everything into a pan with our daikon.
Stir the resulting Korean dish and leave it to steep for 1.5 hours.
Stir the daikon together with the juice that has released from it and immediately fill glass containers treated with boiling water with the resulting yummy.
We sterilize each of these containers for about 13-15 minutes, and then roll them up with lids boiled in clean water.

Daikon salad for the winter - recipe

daikon – 1.8 kg,
onions – 450 g,
juicy carrots – 800 g,
garlic – 120 g,
sunflower oil – 50 ml,
salt, sugar - 1.5 tbsp. spoons,
vinegar – 70 ml.

We rub the peeled, juicy carrots and daikon through a special Korean grater, and chop the onion into the thinnest half rings. We put all these vegetables in one spacious container and press the peeled garlic cloves through a press.
In the same pan, add an equal amount of granulated sugar, fine kitchen salt and, combining oil and vinegar, pour them into the salad. Mix and set the container with our vegetables aside for an hour.
Mix the vegetables with the juice that has already been released and distribute the salad into glass jars carefully prepared for further preservation.
Place them in a container of heating water on a gas stove and sterilize the salad for at least 15 minutes.
We roll up each container with a lid and leave everything under a cotton blanket until the morning.

In Korean

We call this recipe daikon in Korean, by analogy with carrots, but the inhabitants of the Korean Peninsula themselves have never heard of it. The name was invented because the salad turns out to be very spicy.

daikon – 500 grams,
red beets – 300 grams,
cucumber – 1 piece,
onion - 1 piece,
apple cider vinegar - 3 tablespoons,
sunflower oil – 50 grams,
garlic – 3 cloves,
hot red pepper – 1 piece,
salt,
greenery.

Chop the daikon, beets and cucumber into strips.
Cut the onion into half rings.
Add finely chopped garlic and hot pepper.
Mix all the vegetables, add salt and season with vinegar and oil.
Sprinkle the salad with herbs.

This salad can also be vegetarian if the meat is replaced with mushrooms.

daikon – 300 grams,
meat – 300 grams,
onions – 300 grams.

Cook meat (chicken, pork, beef) until cooked.
Fry the onion, cut into half rings, until golden brown.
Grate the daikon into strips.
Cut the meat into thin strips.
Mix everything and add salt.

As a dressing you can use:

mayonnaise,
sour cream,
apple cider vinegar with vegetable oil,
soy juice with vegetable oil,
lemon juice with vegetable oil.

Japanese cooking recipe

In addition to regular preservation, daikon can also be stored for use in making sushi. This recipe got its name precisely because of its use in a traditional Japanese dish.

Ingredients

For 100 g of daikon we will need:

½ cup rice vinegar;
25 g sugar;
10 g salt;
1 pinch of saffron.

Kitchenware

But the kitchen utensils you need are the bare minimum:

knife;
sterile jar with a volume of 0.5 liters;
small bowl for marinade.

Cooking process step by step

Preparing radishes for rolls is very simple:

We clean the daikon, wash it and cut it into 10-centimeter pieces, which we put in a jar.
Dissolve sugar and salt in vinegar.
Pour 45 ml of boiling water over the saffron and let it brew.
Combine vinegar and saffron water. Mix thoroughly.
Pour the marinade into a jar, after which it must be placed in a warm place.
After 1 week, we move the workpiece into the refrigerator.

The root crop is prepared for the winter.

Pickling

The Japanese pickle radishes for single consumption and as supplies. Subsequently, pickled daikon is used for cooking. Such a product is known under the name Takuan, which was the name of the Japanese monk who, according to legend, in the sixteenth century proposed this method of preparing radishes for future use.

The recipe for pickled daikon is simple, but requires some time, because Takuan takes quite a long time to prepare.

daikon root vegetables - the quantity depends on the volume of the dishes,
fine table salt - to taste,
brown granulated sugar - to taste,
hot red pepper - to taste.

The Japanese also use:

dried persimmon petals,
rice bran,
kelp leaves, sea kale,
green daikon leaves.

Root vegetables are thoroughly washed and hung in the sun to dry.
After the radish becomes flexible (four to six weeks), they begin to pickle it.
Add salt, sugar, pepper, rice bran, radish and seaweed leaves, and persimmon petals to a bowl with daikon.
They put pressure on it and leave it for several months.

Attention! Properly pickled ready-made daikon acquires a pleasant yellow color.

Takuan is used in many favorite rolls and sushi, it is also added to soups and stewed with meat, seafood or other vegetables.

Many people ask whether it is possible to pickle daikon quickly. Yes, our fellow citizens came up with a recipe for marinating with the national drink for this.

Daikon - 2 kg.
Sugar - 200 g.
Salt - 50 g.
Vodka 250 ml.
Dried peels of apples, persimmons, tangerines.
Red capsicum.

Add all marinade ingredients to a strong plastic bag.
Cut the unpeeled, washed daikon into cylinders 10 centimeters long and split them in half or into 4 pieces.
Place the prepared radishes in a bag.
Release the air from the bag, tie it and put it under a press.
Shake the bag periodically (3 times a day) for better effect.