I love pickles. You all probably know that by now. Here’s another pickle recipe for you. This low-amine pickle is a quick salt pickle substitute for kimchee. You can do it with traditional Napa cabbage as well, but I prefer the crisp texture of the daikon radish kimchee pickle. Enjoy!
1 large daikon radish, peeled
1/2 tsp ascorbic acid
1/2 tsp cayenne
1/2 tsp onion powder
1 tsp garlic powder
1 green onion, sliced finely
3 Tbsp salt for pickling
- Peel daikon radish.
- Use a mandoline to slice your daikon radish thinly. The thinner you slice your daikon radish, the faster they will pickle as the water is pulled out of the daikon.
- Put in a tupperware with a good seal. Add salt and rub it in to the pickle slices.
- Close lid and refrigerate for at least 12 hours, shaking occasionally to mix salt and liquids around.
- When the texture of the kimchee pickle slices becomes very pliable, pour into colander and drain. Run water over the top of the low-amine pickles and massage them in your hand, squeezing out all the water each time. Do so for at least two minutes, then taste pickle. If too salty, continue massaging pickles and squeezing out salted water until saltiness is at desired level.
- Squeeze all water out and put the kimchee daikon pickles back in the tupperware. Add all other ingredients and mix together until all are evenly coated.
- Serve as an accompaniment to your meal or with a side of rice.
Very Low Amine: daikon radish, ascorbic acid, onion powder, garlic powder, green onion, salt
Very High Amine: cayenne
- Fast Dill Pickle Substitute (aminerecipes.com)