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Pickled Daikon

Interesting cold snack of daikon radish! Pickled daikon is an excellent independent snack with a sweet and sour taste and a bright yellow color, which "gives" turmeric. It is important to cut the daikon itself into thin plates using a knife or a grater or a vegetable cutter with flat blades. Cucurma gives a beautiful color and a light spicy taste.
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Pickled Daikon
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 0 % 0 g
Carbohydrates 89 % 8 g
37 kcal
GI: 44 / 0 / 56

Cooking method

Cooking time: 4 d

Prepare the marinade first.
Water, vinegar, sugar and spices, including turmeric, must be combined, brought to a boil and cooled.
Wash the daikon, cut off the skin, and cut the flesh itself into thin plates.
Mix the chopped daikon with salt. Add garlic, cut into plates (you can cook pickled daikon without garlic).
Put it in a clean container and pour the cooled marinade.
Leave the daikon in the marinade in a cold place for a day or two.
Serve chilled, removing the marinade.

Caloric content of the products possible in the composition of the dish

  • Garlic - 143   kcal/100g
  • Carnation - 323   kcal/100g
  • Turmeric - 325   kcal/100g
  • Bay leaf - 313   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Wine vinegar (3%) - 9   kcal/100g
  • Vinegar 9% - 11   kcal/100g
  • Balsamic vinegar - 88   kcal/100g
  • Apple vinegar - 14   kcal/100g
  • Vinegar - 11   kcal/100g
  • Daikon - 21   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Allspice - 263   kcal/100g

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