Monday, July 14, 2014
Pickled Daikon with Umeboshi
There are many iterations of pickled Daikon radish in Chinese cuisine. Most of the recipes I'm familiar with are fresh preparations, meaning you only brine/pickle them for a short duration, from a few hours to a couple days at most. Salt, sugar, and vinegar are the staple ingredients, but my mom came up with her own recent version which includes chopped Umeboshi (Japanese pickled/salted plums). All I can say is that it is deliciously addictive. Mom will share the recipe with me next time I'm over at my parents' in a couple weeks time (seems to involve pickling the radish first in salt & water, then adding umeboshi, plum powder and sugar or Splenda).