‹ Overview
Pickled Daikon
An Ingredient of the Future from our 'Lychee' Cocktail
200G DAIKON ROOT
1TSP RICE VINEGAR (UNSEASONED)
1,200ML WATER
5G KOMBU
120ML RICE VINEGAR
3TBSP SUGAR
4G MALDON SALT
- Soak the kombu in 200ml water. After 30 minutes, you now have cold brew Kombu Dashi.
- Slice the daikon.
- Add the daikon slices to a bowl with vinegared water made from 1 tsp rice vinegar and 1 lt of water.
- Soak the daikon slices for 5 minutes to prevent them from changing colour and to remove the astringent taste.
- In a medium saucepan, combine the kombu dashi (with the kombu), 120ml rice vinegar, 3 tbsp sugar, and 4gr Maldon salt.
- Turn the heat to medium and mix well.
- Right before the sauce comes to a full boil, remove the kombu.
- Add the daikon and cook for 6 minutes until soft.
- Leave to rest overnight.