Sunday, May 1, 2011

Low-Carb Recipes: Overnight Chinese Daikon Radish Pickles | Submitted By: Holly

Posted by Akma Niza as

Prep Time: 20 Min
Ready In: 8 Hrs 50 Min

1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper 1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

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