Overnight Chinese Daikon Radish Pickles So Tasty
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| Overnight Chinese Daikon Radish Pickles |
"You can make this dish and 24 hours later devour the pickles."
Ingredients :
- 1 half of cups chopped daikon
- three/four teaspoon salt
- 1 tablespoon rice vinegar
- 1/4 teaspoon floor black pepper
- 1/four teaspoon sesame oil (elective)
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 8H50M |
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- In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to two tablespoons of water is released, about half-hour.
- Drain and rinse daikon, disposing of as a whole lot salt as possible. Pat dry with a paper towel, and go back to bowl. Stir in rice vinegar, black pepper and, if preferred, sesame oil. Cover, and refrigerate at the least 8 hours.
Notes :
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