Never thought about dried daikon before, unless I read Hiroyukis entry about wari boshi daikon. This posting made me curious. I found a ¾ piece of daikon in my fridge - a rather small one - somewhat slightly wilted. So here we are:
I cut the daikon into long stripes as recommended (1 cm diameter) and placed the daikon stripes next to each other on paper towels (lengthwise folded). Those towels were placed on top of the kitchen radiator. The warm air did work fine: the daikon was dried out in just one day.
|dried daikon stripes on paper towel|
Next step: How to pickle
I soaked the stripes in warm water for about 30 minutes- more or less.
Meanwhile I prepared the brine:
50 ml soy sauce,
50 ml vinegar,
20 ml Chinese sweet cooking wine,
1 teaspoon sugar,
3 x chilliflakes by spice mill,
1/2 teaspoon toasted szechuan peppercorns,
a few drops sesame oil,
½ garlic glove,
1 very small pinch Chinese 5-spice (just the tip of the knife).
I read a comment on Hiroyukis post by a chinese guy and did some google about szechuan daikon pickles so I decided on this brine because I am a huge fan of szechuan kitchen..
I put the daikon stripes into the brine and let them soak for a few hours / overnight.
Tastes good? Crunchy yumminess but the smell is quite something …:
|1 pickled stripe cut into 3 pieces, crunchy|