Chinese
Chinese - Fujian Min Cuisine
Pickled Radish Min
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g daikon radish
- • 50g coarse salt
- • 100g rock sugar
- • 150ml rice vinegar
- • 4 dried red chilies
- • 4 cloves garlic, sliced
- • 250ml water
Preparation Steps
1
Phase 1
Wash and cut the daikon into 2cm batons without peeling.
2
Phase 2
Toss the radish with coarse salt and rest for 1 hour to draw out liquid, then rinse.
3
Phase 3
Heat water, rock sugar, and rice vinegar until dissolved, then cool completely.
4
Phase 4
Pack the radish with garlic and chilies into a sterilised jar.
5
Phase 5
Pour the cooled brine over, seal, and ferment at room temperature for 3 days before refrigerating.