Pickled Daikon, Guizhou-style (酸萝卜)
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- čas přidán 6. 09. 2024
- Pickled Daikon! This Guizhou-style pickle is a classic ingredient in the province, and's used in a number of dishes. Its characteristic pink color comes from using red-skinned daikon in the process - an ingredient unfortunately unavailable outside of China - so we'll be using some red radishes together with some bog standard white Daikon in order to get the job done.
The following description box recipe will also be posted over to /r/CasualChina, if you prefer things in Reddit form:
/ recipe_guizhoustyle_pi...
INGREDIENTS
- Daikon (白萝卜), 400g.
- Red radishes (樱桃萝卜), 100g. Note that this ingredient isn't available everywhere in China. Only peels needed.
- Salt, 1 tsp.
- Ginger (姜). A couple pieces or ~1.5 inches.
- White rice vinegar (白米醋), 4 parts, ~1/2 cup
- Sugar, 1 part, ~2 tbsp
Our recommendation re vinegar/sugar quantity is to first layer everything in your pickling jar, then using a measuring cup pour in enough vinegar to cover it. Depending on your jar, this might be more or less than the half cup we used, so adjust your sugar accordingly - you're looking for a ratio of four parts vinegar to one part sugar. For example, if you use 3/4 cup of rice vinegar, add 3 tbsp of sugar instead of two.
PROCESS
1. Cut the daikon into roughly 1cm x 1cm x 2 inch sticks. Peel the red radish.
2. Add the 1 tsp salt to the daikon sticks & radish peels. Toss to combine well. Let it sit for 20 minutes.
3. Squeeze some more of the liquid from the Daikon out, and give it a couple more tosses.
4. Layer your pickles: add the ginger at the bottom, then press down a layer of daikon sticks, then add a layer of radish skin. Repeat layering the daikon and the radish skin until the jar is filled.
5. Pour in your vinegar - take note of how much vinegar you added. We're working off a ratio of four parts vinegar to one part sugar. For our jar, we added a half cup vinegar, so then we sprinkled in two tablespoons sugar.
The pickle will be ready in two days.
Also, note that we just used the peeled radish for something else, but if you don't have any plans for them, feel free to just slice them in half and toss them in your pickling jar with everything else.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...
The red color in daikon and many other radish species comes from Betanin, the same nature dye from beetroot. So adding a little piece of beetroot should do the trick, in case you cannot find any red radish around.
There is a mid-eastern pickle that looks so much like this, my first thought was "wow, they eat pickled turnips in China too?". Instead of radish skins they use a couple smaller chunks of raw beet with the turnips cut EXACTLY like you cut the daikon and a vinegar-salt-sugar brine. They taste fantastic. I will probably take a crack at this since I'd like to see how the ginger affects the outcome (no ginger in mid-eastern pickles, but they DO add garlic).
Yeah - 100% this is a technique more than a recipe. Quick Pickles are so universal and cool. And I am "team garlic" as well.
Watermelon radishes will also tint your daikon pink when pickled. Shaved them with a mandolin and added them to my regular daikon jar and turned into a pretty shade of pink
Thanks for that Chris. I have some watermelon radish seeds for the garden this summer and was wondering how they would work.
Just made this with watermelon radishes and daikon (purely coincidence, I had a bunch of both and wanted to do something with them) and it came out great. They're all a nice light pink.
@@Bear-cm1vl they're also super good lactofermented, got my hands on some watermelon radish one time that I didn't know what to do with so tried fermenting/pickling them in a 2.5% salt brine and they turned out so good
I like that she used one of Chris’ catchphrases: “to make Prepared X, you need ... X”.
I think he wrote the script! Or at least helped with the wording.
They share a lot of common phrases. For example they always start with "So..." or "So, right.."
and to prepare y, you need y
@@Theorimlig Haha I (Chris) didn't touch it! All Steph's words. Sometimes I'll take a look and review her script to see if there's anything I want to add/adjust (as Steph does with my scripts too), but if I was just gunna put words in Steph's mouth it'd sorta defeat the purpose of her doing the narration :)
@@ChineseCookingDemystified Cool, then it must just be a case of you guys influencing each others' word choice. It really is similar!
"This pickle is super easy to make."
Points to the cute puppy
Puppy: Guess I'm pickle now.🤣
Pickled radish is SO DELICIOUS.
Personally I eat Vietnamese pickled Daikon and Carrots, along with Korean styled yellow pickled radish every single day.
Pickled vegetables are the best.
@machchar ching It smells like vinegar. It’s fine.
@machchar ching Yes, outside of Goa, I’m not sure vinegar is used much in India. Vinegar is sour, that’s all. The smell evaporates very quickly, though it is strong. You guys use lime and tamarind mostly.
@machchar ching Lol i dont make them myself I usually buy it at the market. But those pickles are very sweet so they dont smell too strong.
Would love to see hunan pickled peppers (the green and red verity). A second request is a recipe for Pickled long beans, which are also pretty darn tasty!
'Magic Ingredients' has a very simple video on pickling veggies, and I think she actually uses long beans as an example. Maybe check it out!
czcams.com/video/YBPZ4xM4rj8/video.html took me a while to find it, its a stir fry recipe with some pickling at the beginning
i pickle long beans all the time using souped up recipes. they are my favorite i usually picle them along with daikon ginger somtimes garlic. and i recently made a bath which also has some pepper.
about 7 percent salt and 2 percent sugar. with some added peppercorns and spices
Pickled radish is so underrated in the US.
At least in Melbourne Australia, the pickled radish has gained fame at Korean restaurants served with Korean fried chicken. Chicken-mu is slightly different as it is pure white, doesn't contain the ginger, and is saltier, as well as it being cubed, but it's an otherwise very similar pickle method
do I smell a half a mil special coming any time soon?XD
Ha maybe over Spring Festival we'll do a Q&A sorta thing if you guys want to do one :)
@@ChineseCookingDemystified pretty sure I speak for most of us here, yes we do, cheers
@@ChineseCookingDemystified we definitely do
What percentage acidity is the vinegar you use? I know it varies a bit by country, and it'd be cool to get right!
Great question :) 3.5% acetic acid.
@@mattcg90 And here in Sweden 6% is the expected acidity of most cooking vinegars, while white pickling vinegar comes in 12% or 24% varieties. So I was a bit shocked when Steph didn't dilute her vinegar at all! but actually, 3,5% plus that amount of sugar isn't far off from a traditional Swedish pickling liquid for watery vegetables.
I feel like the acidity of vinegars must be a stumbling-block for a lot of online recipes - always varying but never specified, sometimes not even on the bottle!
@@elleboman8465 if a vinegar isn't labeled to specify the acidity in the US, it is usually a cleaning product version and is not intended for food use. Most commercial vinegar makers I have worked with produce a raw product around 50-70%, distill a portion for white vinegar and dilute that to the final packaging strength (cooking versions are often 5%, although 6, 7 and 10% are not unusual). The speciality vinegars like apple cider, wine vinegars and the such are also produced at higher strength than it is sold at (it's been a while, but if memory serves, 25-30% acidity raw stock), filtered unless sold as unfiltered and diluted to final packaged strength.
Your channel is absolutely amazing and makes me home sick. I’m looking forward to your new post every day.❤
Steph speaks smoother and smoother each day.
Hey, I found nice pink daikon in a Chinese grocery in upstate New York. Just follow the recipe but use the daikon peels instead of the radish, I assume?
Yep! Exactly.
I don't know if Steph looks at the comments, or if Chris passes them on but she's doing a really good job!
The audio is very good on this video. 500k subs, Congrats!
As a Chinese, I have some background and knowledge of cooking Chinese. But I still learn so much from you. Thanks a lot. However I prefer more dishes and simply cooking food.
I just got a few reddish-purple baby daikon radishes in my CSA share this week, so some US farmers must have decided red daikon is a viable crop. I’m going to make these pickles today, so I’m really happy to have your recipe. It really is perfect timing. Thanks!
I love daikon!! And these are so pretty. Maybe I’ll try this for a valentines themed meal!
You can actually dilute the vinegar by adding some water in the jar to make the taste less sharp. That's how I make it, it tastes even better if you add a little bit chopped fresh chillis.
I've always heard this style called "fridge-pickles" this looks SO good!
It’s typically called a “quick pickle” and is popular around the world. I make Swedish cucumbers and Mexican red onions this way.
@@afcgeo882 oh cool! I use it for onions and carrots ect myself. Learned it from my grandma!
Thank you, Steph and Chris. Love that you mentioned lactofermentation, can you explore Chinese fermented veg a bit? Cheers.
Requesting your ideas on Tibetan Thukpa. A cursory search of your channel seems to yield no results. It is something which is rather unknown in most parts of the world, but people who come to know of it usually end up loving it. It is easily adaptable too. Thanks for your channel, it has been an eye opener for me personally. Much appreciated.
These are so good when put on fried potatoes along with some la jiao and Zheerghen. One of my favorite street foods.
Suddenly everybody is making pickles, Liziqi, Gao's cooking, Lao Fan Gu 😂
And the Koreans have stormed those videos by claiming "that's FREAKING KOREAN!!!" 😂
It's that time of year. Because radish, cucumber and carrot tolerate some freezing weather and even sweetens the produce, we started our sauerkraut making around November and finished in January/February. Pickled cucumbers were started in the summer only because the freshest cukes made the most crunchy pickles.
@@Ohyeahhahaha the Koreans have no more room to talk about recipe theft than I do! I'm a 125 kg 185 cm white guy in the US, cooking foods from all over Asia! Does anyone believe I would stand out in a food stand in Seoul? 😂😂😂
I just moved to Guiyang, and nobody will tell me how they make it. I am loving the spicy and sour flavours here. Great recipe.
That's awesome! Enjoy Guizhou, it's such an amazing food spot!
@@ChineseCookingDemystified I'm enjoying it so far. I spent a few years in Guangzhou, which is great, but I love spicy food, and none of my students could handle the spice. No problem with them liking spice here, but they don't like sweet food so much.
Hoping for a cool recipe next week using these, like you do to follow up a lot of these ingredeints-themed posts. Maybe I should whip up a batch of these this week so I'll be ready
yep, next week is Guizhou chili rice bowl. in addition to these, make sure you got some lard, glutinous rice, cilantro/scallion, and Lao Gan Ma on hand :)
@@ChineseCookingDemystified wait really? I have a ton of lard in my fridge and I've been looking for something fun to do with it. Well ok then . . . you two are rockstars, thanks for everything :)
There are many kinds of pickles in China，love this video
Thanks, Steph! My younger self would be horrified at how much I love pickled things, but I'm a sucker for anything involving vinegar and crunchy veg.
I like this girl's voice. It's clear and loud, and also rhythmed.
I saw this video and then a few days later I was in a Hmart in NJ and I saw pink daikon being sold in the vegetable areas. Fyi, I live in an area with a large Chinese, Korean, and Filipino populations. So at least in my area, this type of daikon is readily available!
Yo this new mic sounds really good!
I was watching 火哥 and saw him eat that very thing. I had no idea what it was! I'm excited to make it
This red diakon is widely available in the eastern region of India, i.e., West Bengal, NorthEast of India and we have grown up eating it.
I've even pickled the regular small radishes too.
We live in a small town in Illinois. One of the local farms grows all kinds of radishes year round. Picked these up at the local coop today!
Would be great if you could make a Daikon Special, where you show recipes which uses it☺️
Love it. Thanks for adding recipe in the description box.
Pickles... I'm afraid that the Koreans will storm the comment section... Good luck. God bless you.
this so informative! very interesting and of course, loving the steph videos 😄😄😄
Looks so nice! Thanks for promoting our foods!
This looks so easy and good! Happy New Year, guys, glad to have you back!
Congratulations on half a million subscribers! I found your channel a couple of years ago from the red braised pork belly recipe posted to reddit. So happy to see how far you've come!
Nice! I make a Japanese style one which is kinda similar but sliced very thin and has turmeric in it and is a lovely yellow. Will give this a try!
Great recipe!
Mmmm, love pickled stuff
I made pickled radishes using this recipe and let me tell you, it was fire on top of tacos.
Ok! Just subscribed as I’m really liking your cooking/food content and techniques. Looking forward to more great Asian cuisine/food.
Great recipe. I wanted to ask if there were any notes on making the lacto-fermented version of the pickled daikon mentioned at the end of the video?
I love pickled veggies in general, so I suspect I'd like this. Might have to try this recipe out!
A greeting from China!!! Love your video!!! This is popular in my hometown🤤
有时候没胃口了 吃这个萝卜就着稀饭真的挺不错的
Made this one! Delicious with many different things.
ooohh I like hearing Steph talk...
love the Thanin Intharathe song as the outro, should keep it for every video!
is this daikon the same as Indian mooli (or as we call it radish) when it comes to flavour? Mooli has a very sharp in taste and much skinnier. i love it
Your puppy wants some radish too! I was surprised to find that mine likes raw eggplant.
Congrats on 500k subs!
That noodle soup at 0:23 is beautiful 😍 Very curious to know what dish that is.
Love the SM7b upgrade! Good call!
Steph videos are amazing! So interesting
Seems simple enough, thanks for sharing!
I’ve made a bunch of quick pickle recipes before, and I’m a sucker for all kinds of pickled daikon, so I shall have to try and source a whole one to make this! How long do these last in the fridge for you? Thanks again for doing captions btw!
when I make this ,I usually will add a few slices of lemon or lime.
Looks delicious, I can’t wait to make my own. Thank you!
Oh yeaaahh Steph runs the show
Did I misunderstand it? Was that whole cup rice wine vinegar (2:22) or was it diluted with water? Rice wine vinegar is quite expensive where I live😅
Great video, great dish, I always wanted to know how to get that colour, thank you!
Love pickle recipes :)
Recipe request: 白糖糕/黃糖糕, the chewy/sticky rice cakes you get sometimes in porridge/congee shops
This got me pickling! Thanks!
YUM! I'm definitely going make this over the weekend. I just made a daikon and yuzu pickle this week that would really hat woukd really pair well with this recipe. RareSeeds sells the Chinese "Beauty Heart" radish - with the red center. Has anyone tried making this pickle with this variety of Chinese radish?
So yeah! We haven't tried it ourselves, but people use this variety with pickles too. Common in soups and braises.
I assume that the vinegar used is a standard 5% of acid concentration or is it a stronger one? Most comercial vinegars in the west are 5-8% but here in scandinavia we sell vinegars as strong as 24%.
They already answered to another comment: 3.5% acetic acid.
Can you show us how to make it as a live ferment?
I actually found red daikon at my market -- if I wanted to use this, just use the peel from it as if it were the red radish peel?
yeah these are the best!
Any suggestions for other recipes I could use them with?
Great video.
How long do the pickles last in the fridge?
Wow looks amazing, yummy little tummy😍😍😍😍
Looks delicious！
look delicious! love it!
Very timely video! So, I live about an hour away from the city and of course not traveling much. I finally got to go and went to the Asian grocery. On my goodness, I was like a kid in a candy store! I could have bought one of everything. The next week will be full of your recipes that I have been waiting to try out, wooohooo XD The daikon were a great price so I went over board and now I know what to do with a couple of them.
I do have a question that isn't related to this video. How do red and green Sichuan peppercorns differ in flavour? I bought both because I have some things to try out that call for both. Are the red just the ripe version of the green? Is one more numbing than the other?
How long can you keep them in the fridge before they go bad?
my love: Suan Luobo
China have rich culture of food
A nice video, love it!!
OMG your dog is so cute!
I just started making this when I realized I'm out of rice vinegar. I'll just use regular vinegar, hopefully it will work out
It'd work too, maybe on the sharper side though.
Thank you!
I hope you guys can answer a question for me. I love to make and eat Chinese and Korean pickles but I can’t consume sugar as I am diabetic. Would it be possible to use an artificial sugar like Swerve? Without changing the taste of the pickles drastically. Thanks guys for your help.
I never work with sweetener myself unfortunately. But for a quick pickle like this, I'd say it'll probably work as the vinegar is doing most of the job here? Maybe just do a smaller batch and see if taste weird? Shouldn't be that much of a different since this is not fermentation.
Nice! I've tried pickling daikons a few times and they always smell horrible in the fridge or when opening the container after a couple of days. But they taste great :)
That's the sulphur coming out. The "hot" in brassicas - radish, mustard etc. are partly sulphur compounds. It's what give Brussels sprouts that horrid smell when they are boiled. So - yeah. It is jut gonna happen. You aren't doing anything wrong :)
Could you mage this without sugar? I am diabetic.
Is the pink/red coloured daikon they sell in Japan the same breed, or is there something unique about the Chinese plant?
Have you run into pickled broccoli stems? The Chinese restaraunt I grew up with had them and they were the best! The only vegetable I really ate?
Western broccoli or gai lan?
George L straight up western Broccoli. As far as I know.... but the final chunks were super tasty and crunchy with a combo of sesame oil/pickled vibe that I have not seen anywhere since. The resturant was called “Hsian Foong” and I want to say it served sechuan Chinese food but that is probably not right.
@@jamesfugu1505 Is this in Arlington?
George L Yep. Arlington Va. Before it got all built up.
@@jamesfugu1505 The interwebs say it was a Korean restaurant...
Dat colors of pickles ♡
Are there any plus/minus's for dissolving the sugar in the vinegar first? Also, if you wanted to lacto-ferment it instead are there any recommendations ratios?
Talked about it a bit in the written recipe - the vinegar amount will be variable depending on your jar/how much you pack it in, so that's why the sugar somes next.
For SW-style lacto-fermented vegetable, you can follow ChinaSichuanFood's recipe, but we'd advise to let the base go for at least 15 days at first (she does one week): www.chinasichuanfood.com/pickled-vegetablesichuan-style/
@@ChineseCookingDemystified AWESOME! Thanks. I'm making your recipe literally right now (waiting the 20 min salt soak). I'm going to pour in the vinegar and then drain it to see how much was used and dissolve into that. I'll try the ChinaSichuanFood's recipe also. Loving ❤️ all your recipes, and pointing friends to your channel whenever people ask me about Chinese cooking :)
Same works for that sushi ginger i assume?
Interesting question, how do they usually do that actually? I'd assume it comes from using young ginger, but I heavily doubt all those sushi joints in the West and such are using young ginger?
Red shiso is how they do it in most places.
Well, via a couple methods. You can make gari with a wee bit of beet powder or a bit of shiso powder or a bit of umeboshi, which is itself colored with shiso. Beni shoga is colored with straight up umezu which is why it’s a darker color.
Please suggest good meals to have these with, and how long will they last in the refidgerator?
This is DELICIOUS in a a pork sandwich ❤❤❤❤
I would be sinful though for using red food coloring. Regardless, life can be so much easier.
I personally would be hesitant to add red food coloring to a vinegar base for a pickle. Maybe I just haven't worked with food coloring enough? Regardless, we didn't test that route :)
Or you could just add a little beetroot juice
Also red food color is made from cochneal beetles
@@shelldie8523 smart. you're smart.
@@shelldie8523 If you add beet juice, you will add sweetness and change the flavor. Do adjust your sugar and expectations.