Description
Found this recipe in the magazine "School of Gastronome". Me for some reason he was interested, and I decided to make this daikon. Is very simple, fast. The only thing you need to wait until infusions. This radish is well suited lovers of sushi, she did, we liked it. I tried daikon and so, simply no nothing. Well, to be honest, so he did not really like it (IMHO, since I'm not a fan of any pickled roots), and sushi - what you need.
Ingredients
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Daikon
100 g
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Salt
1 tsp
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Sugar
1 Tbsp
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Vinegar
100 ml
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Saffron
Cooking
Daikon wash, peel and cut into cubes (thickness does not matter and the height is slightly less than the height of your jars).
Jar wash, rinse with boiling water and put it in a daikon radish vertically.
Mix the vinegar, sugar, salt. Separately bring to boil 3 tbsp water, add saffron, mix well and add this "saffron water" in a vinegar mixture.
This marinade pour in a jar of daikon, close (well, tight) and leave in a warm place (I put the jar in overhead locker) for 7 days. Then the Bank moved to the refrigerator.
Here I used a ready daikon in sushi. It's sushi with cucumber and daikon.
And this is with scrambled eggs and daikon.
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