chikin mu

Had bought half a daikon and noticed one end turning brown so I tried making chikin mu

Found a recipe on this blog and it seemed really easy, so I cut up the daikon and mixed the brine.

We tried it with dinner the other night and Satoshi said he liked it.

I think it could be a tad sweeter, but will taste it again because it hasn't soaked overnight.

Chikin Mu from Stellan Spice

1/2 pound daikon

1.5 teaspoon salt

3 tablespoons sugar

2 tablespoons white vinegar

1/3 cup water

Peel the daikon

Cut into discs that are between 1/2 inch to 1 inch depending on your preference. I usually cut them about 3/4 of an inch

Cut the discs into cubes

Combine sugar, salt, white vinegar and water until dissolved then add daikon and shake or mix until fully submerged in the pickling liquid

Store in the refrigerator for 1 day before eating

This will stay good for up to 2 weeks

NOTES:  easy and tasty

I didn't have white sugar nor white vinegar and used what I had in my pantry (brown sugar and rice vinegar)

It's a good way to use up daikon and is easy to put together

I would definitely make this again.