Thursday, February 20, 2020

Corn-Free, Yeast-Free Marinated Daikon





     Pickles are generally packed in vinegar, which contains traces of yeast.  White vinegar, of course, is made from corn.  This quick vinegar-free recipe produces a daikon "pickle" that has a good crunch and actually tastes a lot like conventional pickled daikon. The turmeric, besides complementing the taste of the daikon, turns the pickle a conventional, pretty yellow. (Commercial pickled daikon is dyed yellow.) Cut in long, thin strips, these pickles are also ready to be put in the middle of a sushi roll.

     1/4 c. freshly squeezed lime juice (See Juice in the Glossary)
     1-1/4 tsp. salt (See Salt in the Glossary)
     1/4/ tsp. turmeric See Spices in the Glossary)
     1 lb. of daikon, peeled and sliced into long thin strips (1/8" or so across)

     Stir the lime juice,salt and turmeric together in a mixing bowl.  Stir in the daikon.  Give it another stir every few minutes for half an hour or so. Refrigerate.

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