Japanese radish (non-spicy) recipe is the perfect compliment to any dish because it's salty-sweet, sour, and crunchy.
Use fresh Daikon when preparing pickles. I used purple Daikon which my daughter grew at kindergarten. You can use regular white Daikon radish, too.
You can keep it in the fridge for a week 😉
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Japanese Pickled Daikon Radish (Tsukemono)
Difficulty: Easy
Time: 10min
Number of servings: N/A
Ingredients:
250g (9oz.) Daikon radish
2 tbsp. vinegar
1 tbsp. sugar
salt
1.5inch (5cm) Kombu kelp https://amzn.to/3sUAEpR
Directions:
1. Wash and cut Daikon (with skin is ok) into 1/2 or 1/4 slices. Rub with 1/2 tsp. salt and leave for 20 min. Rinse and drain well.
2. In a sauce pan or microwave, heat vinegar, sugar and a pinch of salt mixture until it comes to a boil.
3. Wipe and clean dirts from Kombu kelp.
4. Put all the ingredients in a Ziploc bag and keep in the fridge overnight or more.
レシピ(日本語)
https://cooklabo.blogspot.com/2021/01/Pickled-Daikon%20Radish.html
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japanese pickles tsukemono recipe 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hello everyone, today we're going to show you how to make 2 types of Japanese pickled ginger: Gari (ガリ/新生姜の甘酢漬け) and red pickled ginger (紅しょうが).
Gari and red pickled ginger are two types of tsukemono. Gari is marinated by sugar and vinegar, so it tastes sweet and sour, and is often served with sushi and sashimi, so it's called sushi ginger, too. Red pickled ginger is julienned young ginger pickled in red plum vinegar, so the red color is from the vinegar. Red pickled ginger is often served with donburi such as gyūdon and katsudon. They both are most common pickles can be found in Japan.
As we know, ginger is very useful in improving stomach performance and digestion. It’s why most Asian people prefer ginger in the fresh form. It increase the flavor of their dishes. Sushi ginger and red ginger are so easy to make, you can make it a little as you need to stay in the refrigerator in summer times. Hope you like this video. Enjoy. :-)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/a7kcKpBmUjY
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Sushi Ginger And Red Pickled Ginger Recipes
✎ Ingredients
☞ Sushi Ginger / Gari (ガリ/新生姜の甘酢漬け)
fresh young ginger root 150g
rice vinegar 120ml
granulated sugar 60g
salt 2g
☞ Pickled Red Ginger (紅しょうが)
fresh young ginger root 150g
plum vinegar 60ml
salt 5g
✎ Instructions
☞ Sushi Ginger / Gari (ガリ)
1. Wash the root of gingers, then use a spoon to gently scrape away the brown spots.
2. Cut along the lines of the pattern, slice the ginger thinly.
3. Pour water in a small saucepan over medium high heat and bring to a boil, when it's boiling, add ginger slices into the pan, while boiling again, keep cooking for 1~2 minutes.
4. Drain the ginger slices over a sieve and let cool for 10 minutes.
5. In a small pot, add rice vinegar and sugar and salt over medium heat, stirring to dissolve the sugar and salt. Remove from heat, ,let cool.
6. Squeeze the water out of ginger with your clean hands, then put them in a clean jar.
7. Add rice vinegar mixture into the jar, close the lid and place in refrigerator overnight.
☞ Pickled Red Ginger (紅しょうが)
1. You can wash the ginger whatever the way easy for you, then use a spoon to scrape the ginger skin off.
2. Cut ginger as a slice, and then cut into into 0.3cm width julienne.
3. Add salt and mix well to get covered all over. Now rest for 30 minutes.
4. Squeeze the water out of ginger with your clean hands, then put them in a clean sterilized jar, and put ginger julienne into it.
5. Pour 60ml plum vinegar, this red color came from red plum, so it's naturally color. Close the lid and place in refrigerator overnight.
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#JapaneseFood
#SushiGinger
#easyRecipes
japanese pickles tsukemono recipe 在 Cooking with Dog Youtube 的最讚貼文
We are making Asazuke, a type of Japanese pickle using colorful vegetables. The fusion of the two umami flavors of the kombu and bonito, plus the aroma of the sesame seeds, make these pickles exceptionally delicious. It uses a minimum amount of salt so you can enjoy plenty of vegetables.
How to Make Vegetable Mix Asazuke
https://cookingwithdog.com/recipe/vegetable-mix-asazuke/
(serves 4) Cook Time: 10 minutes
* Seasoning with salt and dashi kombu seaweed is not included in cook time.
- Vegetables (300g/10.6 oz) -
100g Napa Cabbage (3.5 oz)
1 Cucumber (100g/3.5 oz)
80g Daikon Radish (2.8 oz)
20g Carrot (0.7 oz)
6g Coarse Salt, 2% of the total weight of the vegetables (0.2 oz)
1 tbsp Vinegar
1 tbsp Sugar
1 sheet Dashi Kombu Seaweed (2.5x8cm/1"x3.2")
5g Ginger Root, shredded (0.18 oz)
Dried Red Chili Pepper, sliced into rings, to taste
Bonito Flakes (Kotsuobushi)
Toasted White Sesame Seeds
Soy Sauce, to taste
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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https://youtu.be/OvcgaUnjB1Y
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