In Japanese, they called it "aka daikon" on the package, literally red daikon...but this looked more purple to me, especially when I cut into it.
I had used some daikon for salad, so I didn't have the total weight of daikon....if you'd like to try the "marinade" for pickles, here it is...
600 grams daikon, thinly sliced
100 cc vinegar
5 tablespoons sugar
1 teaspoon salt
Let everything marinate for at least half a day...enjoy!
NOTES: the flavors were light when we tried it for breakfast this morning, but the daikon stays crunchy.
I love the purple color!
8 comments:
did the color stay on the daikon? when you make pickles with raddishes the red skin color comes off but it dyes the raddish pink
v
V, some of the color came off, but for the most part that outer red-purple ring is still there.
Take care.
Kat
just love this daikon!
Rowena, me too :)
Take care!
Kat
Very nice Kat!
Thanks Kirk :)
Take care!
Kat
Thank you for the recipe!!! We made this and was ONO!
Rtkmatsu, glad you enjoyed this :)
Take care!
Kat
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