Pickled Japanese Daikon Radish with dry Apricot
Pickled Japanese Daikon Radish with dry Apricot

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, pickled japanese daikon radish with dry apricot. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Pickled Japanese Daikon Radish with dry Apricot is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Pickled Japanese Daikon Radish with dry Apricot is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Pickled Japanese Daikon Radish with dry Apricot. Sweet and sour pickled Daikon with sweet apricot is so delicious ♡♡ Peel the radish and then slice it thinly as desired (see notes). Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil. Continue stirring the pickling mixture until all the salt and sugar have dissolved.

To begin with this recipe, we must prepare a few components. You can have pickled japanese daikon radish with dry apricot using 5 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Pickled Japanese Daikon Radish with dry Apricot:
  1. Make ready 1/2 Daikon Radish
  2. Make ready 6 dry apricot
  3. Prepare 10 cm dried Kombu (dried kelp)
  4. Make ready 1/2 cup sweet vinegar (rice vinegar 3:sugar 2)
  5. Prepare Zest of Yuzu lemon or lemon

Pickled Daikon (Japanese Style) You'd think with a name like Pickled Plum I'd have a lot more pickles recipes! As a matter of fact, I do have big plans for pickling this year and will eventually have a category solely devoted to pickles. So patience my friends, I'm on a mission to marinade plenty of veggies in the upcoming months and will. Takuan is pickled Japanese daikon radish, and as such, it belongs to the group of tsukemono pickles.

Steps to make Pickled Japanese Daikon Radish with dry Apricot:
  1. Peel Daikon skin.
  2. Slice very thin with slicer. I use 0.5mm thin blade.
  3. I cut 3cm of Daikon
  4. Put Kombu
  5. Put Yuzu zest and sweet vinegar.
  6. Stay more than 30 minuets until Daikon soften.
  7. Soak dry apricot in hot water.
  8. Cut apricot and roll it with Daikon Radish
  9. Put rolled Daikon
  10. Keep in refrigerator overnight.
  12. New Year first breakfast

So patience my friends, I'm on a mission to marinade plenty of veggies in the upcoming months and will. Takuan is pickled Japanese daikon radish, and as such, it belongs to the group of tsukemono pickles. The Japanese daikon is very crunchy and has sweet and mild flavors. It's typically sun-dried, seasoned with salt and various spices, then left in the pickling solution of turmeric, rice wine vinegar, sugar, salt, and water for a few months. Takuan, also known as takuwan or takuan-zuke, is a popular pickled daikon radish, a traditional type of tsukemono (Japanese-style pickles).

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