Dish of Soy Pickled Radish
(click to enlarge)

Soy Pickled Radish


China - Shanghai   -   Jiang Luo Bo
Makes:
Effort:
Sched:
DoAhead:  		 15 oz
**
4 days
Must		 This is a nice, mild pickle with interesting flavor. While it takes time, it is easy to make and will keep a few weeks in the fridge.

2-1/2
3
-------
1/2
3/4
4-1/2
4
-------
#
t
---
c
c
T
T
---

Daikon (1)
Salt
-- Pickle
Soy Sauce
Water, boiled
Red Vinegar (2)  
Sugar (3)
-- Finish
Sesame Oil, dark
Make   -   (4 days - 15 min work)
  1. Scrub DAIKON and remove all rootlets. Do not peel. Cut it in half lengthwise and then slice diagonally crosswise a little less than 1/4 inch thick.
  2. Place Daikon in a non-reactive shallow bowl and tumble with Salt. Cover with a plate and place a heavy weight on the plate. Let stand in a cool place for at least 24 hours, or up to 48 hours. Uncover and tumble now and then, and replace the plate and weight.
  3. Mix Pickle Liquid and stir until sugar is dissolved.
  4. Drain Radishes and squeeze out water. Do not rinse. Clean the bowl and return the radishes. Pour in the Pickle Liquid and tumble. Cover with the plate and refrigerate for another two days (see Note-4). Refrigerated, the pickle will keep for about 3 weeks.
  5. To serve, remove as much Radish as needed. Sprinkle with a very small amount of Sesame Oil.
NOTES:

  1. Daikon

      Choose a fresh, crisp blemish free, long narrow Daikon. The skin should be very good, as it stays on. 1-3/4 pounds is the largest Daikon to buy as larger ones start to get fibrous. If you want to make more than a single recipe, or can't find a nice radish between 1-1/2 and 1-3/4 pounds, buy two smaller ones. For details see our Daikon Radish page.

  2. Red Vinegar, Chinese:

      Chinese Red Vinegar is quite different from European and not interchangeable. If you can't find it, use a regular aged rice vinegar. Chinese Red Vinegar isn't very red, so some brands include a little FD&C Red #40 to "correct" the color. Pearl River Bridge is a good naturally brewed brand without added color. Some "Shanghai Red Vinegar" includes bran, and is much darker, almost a Black Vinegar.

  3. Sugar:

      Asians are sugar freaks, using huge amounts of sugar in everything. I have cut the amount of sugar back from 6 T, as the pattern recipe called for to 4 T, and it's plenty in my opinion, but feel free to adjust to your own taste.

  4. Refrigeration:

      I don't have room in my fridge for bowls that have to not spill - so I just seal it all up in a heavy (2 mil) plastic bag with the air squeezed out. The bag can be turned over now and then to redistribute the liquid.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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