Pickled daikon
| [[File:|frameless|alt=]] | |
| Pickled daikon served as a side dish | |
| Alternative names | Takuan, Danmuji |
| Type | |
| Course | Side dish |
| Place of origin | Japan, Korea |
| Region or state | East Asia |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Daikon, Vinegar, Salt, Sugar |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Pickled daikon is a type of pickled vegetable commonly found in East Asian cuisine. It is made from the large, white radish known as daikon, which is native to Japan and Korea. The pickling process involves preserving the daikon in a mixture of vinegar, salt, and sugar, which gives it a distinctive sweet and sour flavor.
Varieties[edit | edit source]
Pickled daikon is known by different names in various cultures. In Japanese cuisine, it is often referred to as takuan (沢庵), named after the Buddhist monk Takuan Sōhō. In Korean cuisine, it is called danmuji (단무지) and is frequently used in kimbap and as a side dish.
Preparation[edit | edit source]
The preparation of pickled daikon involves several steps:
- The daikon is first peeled and cut into desired shapes, such as rounds or strips.
- It is then salted and left to sit for several hours to draw out excess moisture.
- After rinsing, the daikon is submerged in a pickling solution made of vinegar, sugar, and sometimes additional spices such as turmeric for color.
- The daikon is left to pickle for several days to weeks, depending on the desired flavor intensity.
Nutritional Information[edit | edit source]
Pickled daikon is low in calories and contains beneficial nutrients such as vitamin C, fiber, and antioxidants. However, it can be high in sodium due to the pickling process, so it should be consumed in moderation.
Culinary Uses[edit | edit source]
Pickled daikon is a versatile ingredient in many dishes:
- In Japan, it is often served as a side dish or as part of a bento box.
- In Korea, it is a common accompaniment to fried chicken and is used in kimbap.
- It can also be used as a garnish or in salads to add a tangy flavor.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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