For my choice of pickling, I have decided to pickle the daikon radish. Pickled daikon radish is very popular in Korean and Vietnamese cuisine which can serve as a small side dish, or aa a topping to a Vietnamese bun. I have always enjoyed eating pickled radishes for its crunchy texture and its acidic yet sweet flavour. It's an amazing snack and adds a whole new level to any dish.
Process: For my container, I had decided to use an airtight, plastic container as I didn't have any glass jar on hand. I heated up some water and rinsed the container with the water in order to sanitize it. I rinsed my radish and only used part of the radish as I only intended to make a small amount to experiment. I had cut the radish into small batons where it was big enough to hold and pick up, but small enough so it wouldn't take as long to pickle.
As for the pickling mixture, white vinegar and sugar are the only ingredients needed. As for the amount of vinegar and sugar, I had followed a ratio of two to one respectively and placed them onto a small pot over low heat. After the sugar has melted, I had set aside the mixture to cool down on its own. As for taste, the mixture was extremely acidic, but had a very pleasant sweetness that was paired with it.
After the vinegar mixture had finally cooled down, I added my radish batons and vinegar mixture to the container and mixed all the radishes well. I used some plastic wrap and pushed all the radishes down that were on top, sealed the container, and placed it in the fridge.
Final Results: After 3 days, I decided to see how well the radishes have absorbed the liquid. As I ate a pieces, I was welcomed by the familiar acidic sweetness that I was so accustomed to and it was quite delicious. I found that the radishes were very acidic due to the vinegar and more sugar could have been added, but I found it to be quite good at this level. I believe 3 days would be good enough to pickle these radishes, but I would like to see what a week would do and see how different it would taste.
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My name is Alex Fong and I am currently a student at George Brown College for Culinary Management.