7-8 lbs Korean daikon
Boil:
9 T. salt
4 c. sugar
1-1/2 c. Japanese vinegar
1-1/2 t. yellow food coloring
Chili pepper flakes (optional)
Cut daikon into desired pieces. After mixture comes to a boil, pour over daikon pieces. Cool then refrigerate.
1 hour ago
7 comments:
Yummmm. yeah-- What the heck is Korean daikon?
Did you save some for me?
I buy it a lot at The Supermarket on Keeaumoku (love that store) I really think it is the same, except, it is more round and really really biiiiigggg. Love that little chili pepper in there
Awwww, no Mariko, neva save for you. Maybe from the batch I make later.
Didi, do you think that ANY daikon that you buy from a Korean market is "Korean" daikon?
I didn't know there was different kinds...interesting. Looks good and simple to make. My friend who owns the Japanese restaurant where I eat every Wednesday told me how to make agedashi. I love that stuff. I'll try make it one of these days.
Ohhhh Betty, I had to google "agedashi". Looks like you use it to flavor tofu? Interesting!
My mom used to make this. So ono!
I'll save some for you when I make Erick.
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