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1
8
1
2
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1/3
1-1/4
1
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#
oz
t
t
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c
c
c
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Daikon Radish (1)
Carrot
Salt
Sugar
-- Pickle
Sugar
Vinegar (2)
Water, warm
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Make - (1-1/4 hrs - 15 min work)
- Peel DAIKON, cut into about 3 inch lengths, and cut those
into sticks less than 1/4 inch on a side. I use a julienning
vegetable peeler, and a kinife for what it can't do. If you want
your sticks larger, you can cut with a knife.
- Peel CARROT and cut similarly to the Daikon. Again, I use a
julienning vegetable peeler. Mix with Daikon.
- Place Daikon mix in a non-reactive bowl. Massage well with
the Salt and Sugar. Let stand for about 20 minutes,
massaging now and then. They are done when a Daikon stick can be bent
around so its ends touch without cracking. Drain, rinse well and
drain again.
- Dry Daikon mix reasonably well. A salad spinner does a very
good job for this.
- Mix all Pickle items until sugar is dissolved.
- Pack the Daikon mix into about a 4 cup jar and fill with
the Pickle mix. Cover and let stand at least one hour before
use. It can be refrigerated up to a month.
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