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Anyone have a good pickled daikon recipe?

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I'm looking for the fresh and crunchy sort, the type found at Korean barbeques everywhere. Note, not the salty vacuum packed kind that you find in supermarkets.

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  1. Is this the style of dish for which you want a recipe? http://www.maangchi.com/recipe/musaen...

    1 Reply
    1. re: amyzan

      I'm thinking the cubed, non spicy kind. Like this: http://www.flickr.com/photos/hellokit...

      These are commonly served as banchan but I can't seem to find a good recipe to attempt them at home.

    2. Here's the rough recipe I use when I make takuan (Japanese-style pickled daikon):

      ¼ C vinegar
      ½ C sugar
      1 T salt
      1 medium daikon, cut into bite-sized pieces

      Packed daikon into pickling jars. Bring first three ingredients to a boil to dissolve salt and sugar. Allow to cool slightly, and pour over sliced daikon.

      10 Replies
      1. re: ricepad

        This sounds promising, thank you!

        1. re: kitchenlawyer

          You're welcome. If you want to make it more traditional - that is, with an obnoxiously atomic yellow glow - put a few drops of yellow food coloring in the jar, along with a single drop of red food coloring (one drop of red for every 4 or 5 drops of yellow).

          1. re: ricepad

            How long would this last?

            1. re: penguinista

              The last batch I made was about 4 years ago, and I still have some left. Still stinky. Still good. It'll last a long time.

              1. re: ricepad

                oh my gosh! isn't pickled daikon the stinkiest ever??? i mentioned this on another post and some people disagreed. it had me wondering if i was thinking of the right stuff! thank you for confirming my olfactory observation! ;)

                1. re: raygunclan

                  So that's why Koreans put the kimchi crocks in the back yard - or buy a separate $1000 kimchi refrigerator.

                  1. re: raygunclan

                    My daughter has a special name for takuan. She calls it "stinky yellow farts in a jar".

                    1. re: ricepad

                      haha! that sounds like something i would say!!! is your daughter available for a new best friend? ;)

          2. re: ricepad

            Do you store this? or is this a fresh only. If you store - what type of containers do you use? I have a local farmer who grows a lot of Daikon. Also any particular type of vinegar?

            1. re: PemaD

              I use canning jars, and keep them in the fridge. For vinegar, I generally just use plain ol' white vinegar.

          3. Takuan isn't the cubed crunchy banchan that you find at Korean bbq places. Koreans commonly use a different radish than the one used for takuan. This radish will be rounder, thicker, and less watery than the daikon used for takuan. It's commonly called mooli. You could sub daikon in a pinch, but it won't give you quite as firm or crunchy a radish pickle. Frankly, I've not seen ggakdugi made without chile, but you may find a recipe to your liking. Please post it when you do, sounds interesting!

            2 Replies
            1. re: amyzan

              Is mooli also the type of radish used for danmuji?

              1. re: JungMann

                Don't think so, but I've never seen danmuji homemade. Danmuji look like they're made with daikon, but I'm guessing based on commercial product. Do you have a recipe, JungMann?

                I've only been cooking and eating Korean in the last maybe five years. There's a first generation Korean farmer in my little town, with wonderful produce. His first generation immigrant sister in law has taught me a lot, and his wife has been generous with her advice, but she works full time and doesn't make everything from scratch. They're lovely people, but my knowledge is still quite limited.

            2. Inspired by one of the banchan I had recently, I sliced some daikon (the fatter green top Korean version) into thin rounds, dressed them with some seasoned vinegar (i.e. vinegar plus salt and sugar), a dash of sesame oil, and a dab of prepared Korean pepper paste.

              1. I made these over the weekend. I don't know if it is the style you are looking for but they were very good!

                http://www.nytimes.com/2009/04/08/din...

                1. I ended up making this with a simple vinegar, salt, sugar, water solution. Tasted great but holy cow was the stink ever pervasive. My condo smelled like garbage and I had to throw them out. Guess I'll be enjoying these at Korean restaurants only.

                  1. Those of you concerned about the smell, there are pickle containers you can buy to store that will eliminate that problem. Just look for one that keeps the pickle submerged in the brine by spring or weight. Also, something that has a seal, whether it's a water seal or a rubber one, will help with the smell a lot too. Mine is a rectangular plastic tub, with a plastic spring insert that fits into the lid. The lid is one with snap sides, with a rubber gasket. Works great, and the pickles keep for more than a month, though they do decline in their appealing texture eventually.

                    1 Reply
                    1. re: amyzan

                      Any idea where you get these?
                      I have been making my pickles and then keeping them in mason jars - doesn't seem to work.