Daikon for the winter: delicious recipes

What can you do with daikon for the winter?

Daikon is often otherwise called Japanese radish, and, indeed, radish and radish are the closest relatives of this exotic vegetable. Its undoubted advantage is that, while possessing the same beneficial properties, it has a mild taste and wide possibilities for use in cooking.

This vegetable cannot be found in the wild, as it was bred through selective breeding. It is distinguished by the following advantages:

ease of cultivation and high yield;
large size of root vegetables (2-4 kg);
all parts can be used for food;
does not absorb harmful substances from the air and does not accumulate heavy metal salts.

Unlike the same radish, daikon is well stored fresh for a long time - the root crop can remain in the cellar until spring.

Another way to preserve daikon for the winter is canning and preparing preparations.

What is daikon

Recipes for preparing this vegetable are completely different. Daikon is consumed fresh, dried and pickled. This vegetable is the fruit of selection. It is impossible to find it in the wild. Daikon is a type of radish. However, this vegetable has a more pleasant taste, crispy flesh and lack of bitterness.

Daikon was first developed in Japan. After some time, the root crop began to be grown in other countries of the world. At the moment, the vegetable is actively grown in the USA, Brazil and Western European countries.

The popularity of daikon can be easily explained by several factors:

on average, a root crop weighs from 2 to 3 kg;
all parts of the plant are edible, for example, the leaves can be used to make salad;
long-term storage without loss of all beneficial properties;
high productivity and unpretentiousness.

Rules for canning daikon for the winter

There are a large number of recipes for preparing daikon for the winter. It is important to select fresh, strong root vegetables (if the vegetable is too soft, it will fall apart when cooked).

First, the vegetable is thoroughly washed in cold water and the skin is removed. After this, it is washed again and left for a while to dry.

Advice! Prepared root vegetables are cut either into cubes (which is the traditional cutting method in Asian cuisine) or into circles (you can use a special grater for this).

To make the preparations tasty, you should listen to the advice of experienced housewives:

To remove the slight bitterness that is characteristic of all varieties of radish, after washing the chopped vegetable, you need to sprinkle it with a little salt and let it sit.
For the marinade, you should use rice or white table vinegar (no more than 3.5%). Grape and apple are not recommended to be added to daikon, as they have their own specific taste.
When marinating hotly, sugar must be added, and when marinating coldly, you don’t have to add sugar, but you need to add more salt.

It is the preparation of the correct marinade that will ensure the good taste of the product and its long-term storage.

cooking recipe with photos and videos

Pickled daikon has become a popular dish among chefs. This radish is loved for its taste. It is hot, spicy and healthy. This vegetable is eaten both fresh and pickled. When fresh, it is stored in the cellar almost all winter. You can also preserve daikon for the winter by canning. Canned daikon is an unusual dish that suits any table and side dish.

This preparation is very easy to prepare at home. Cooking recipes are very diverse; they can be found on various websites or in cookery books. They have different specifics, but they are equally delicious.

Classic marinating

Gardeners often think about how to store daikon. Pickled daikon retains its beneficial properties, quality and taste best. To make daikon for the winter, you need to study the recipe and find out what products are needed.

The jars are sterilized, doused with steam and dried on a cloth. Then place the daikon there, chopsticks down. Next, prepare the marinade. Boil water in a saucepan, add salt, sugar, saffron and other seasonings to taste. Then add vinegar.

Cool the brine a little and pour it over the daikon. Screw the lid tightly. Turn it over, then store it in the room for about a week, then put it in the refrigerator. You can also store snacks in the basement.

For 200 grams of daikon, you usually take 2 small spoons of salt, two large spoons of sugar, 30 grams of vinegar. You can use table, apple or rice vinegar. Seasonings include paprika, turmeric, and curry.

Preservation in Japanese

Cooking pickled daikon in Japanese is no different from the classic recipe, since this dish originates from Japan. In this country it is constantly marinated for any event. If you want it to be as tasty as there, then the radish must be young, strong, and fresh. Instead of plain vinegar, add rice vinegar. It's softer.

The daikon is tender, sweet and sour, and has a crispy taste. Those who try it once are unlikely to ever be able to tear themselves away.

Korean blank

Preparing pickled daikon in Korean will pamper lovers of spicy dishes. It is fragrant and incredibly useful in the winter cold.

Products:

Daikon, about 1 kilogram;
Salt, 3-4 small spoons;
Sugar, to taste;
Vegetable oil, 100 grams;
Vinegar, 100 grams;
Any seasoning to taste;
Whole garlic, divided into cloves;
Hot pepper, a little.

Daikon for the winter in Korean has the peculiarity that it is prepared in a cold way. The radish itself is washed, peeled, and grated on a coarse grater. You can use a special grater for Korean products.

Garlic is mixed with grated vegetables. Take a convenient container, maybe a saucepan. In a separate bowl, mix oil and vinegar, add salt, seasoning and pepper. Typically, saffron, coriander, paprika, and hot pepper are used as seasonings. Pour the mixture over daikon and garlic. Leave for an hour. Next, mix. Place in jars.

In order for the snack to be stored all winter, it must be sterilized directly in the jar. Do this over hot steam for 15 minutes, or in hot water. Screw the lids properly and place them in the refrigerator. Jars usually use liter jars.

Features and rules of marinating

The secret of proper marinating lies in a special marinade. You can allow long-term storage of pickled daikon if everything is done correctly. Then the lids won’t burst and mold won’t grow.

There are many ways to prepare brines, but mainly two are used: hot and cold. When hot marinating, you need to add more sugar, this is better for taste and for balance.

When cold pickling, you don’t need to add sugar at all, but salt is required. Vinegar is also required. When hot pickling, it should not be mixed with very hot boiling water. It is usually added to jars or to cooled brine.

It is also important for successful pickling to use only fresh, crisp vegetables. It is important that the daikon is young. Seasoning plays a role too

You can add saffron, curry, parsley, basil, coriander. All this will only enhance the aroma and taste of radish.

Seasoning also plays a role. You can add saffron, curry, parsley, basil, coriander. All this will only enhance the aroma and taste of radish.

Many people have been tormented by the question of how to keep pickled vegetables in the refrigerator all winter. The temperature in the refrigerator should be standard. Mold or swelling often occurs due to improper sterilization of jars and lids

Therefore, it is important to monitor this carefully

Classic recipe for pickled daikon for the winter

Canned daikon for the winter according to a classic oriental recipe is an unusual but very tasty dish. To prepare it you need:

500 g root vegetables;
3 tbsp. l. granulated sugar;
3 tsp. table salt;
60 g rice or table vinegar;
spices to taste (1 tsp each turmeric, paprika, etc.)

Cooking method:

Prepare Japanese radish: rinse, peel, dry and cut into cubes.
Prepare glass containers: wash the jars, steam and dry.
Place chopped vegetables in jars.
Bring the water in a saucepan to a boil and add granulated sugar, salt and spices, pour in the vinegar and mix thoroughly.
Cool the resulting marinade and pour it into jars of daikon.
Screw the lids on the jars tightly and turn them over. Leave the jars in this position for a week at a temperature of 20-25 °C.
The dish is ready to eat: you can try it or put it away for storage.

Prepare a delicious spicy appetizer - pickled daikon

If you love Chinese radishes, try making pickled daikon, a savory and slightly spicy appetizer that goes well with a variety of dishes. Daikon contains a lot of vitamin C and very few calories - this is an excellent reason to include it in your diet as often as possible.

There are many options for pickling daikon using traditional Asian methods. Almost all of them contain ingredients that are difficult to find - rice husks, dried kombu seaweed and others. Resourceful Russian chefs have found simple ways to replace them, while maintaining the exquisite taste of the original pickled daikon radish, which the Japanese prepare for appetizers, sushi and rolls.

How to pickle daikon for appetizers

Daikon prepared in this way is ideal as an appetizer for hot boiled rice, potatoes, or as an addition to miso soup. For preparation you will need:

fresh daikon – 2 kg;
granulated sugar – 200 g;
coarse salt (not iodized) – 50 g;
dried peel of sour apples, persimmons, tangerines;
hot red pepper;
vodka – 250 ml.

The original recipe calls for the use of rice vodka with a strength of 25°. In the absence of this, the usual forty-degree, slightly diluted, will do. Also prepare a durable plastic bag.

Rinse the daikon well with cold water, trim off any too rough skin, and cut into large slices. Place all ingredients in a bag, mix and let dissolve. Release all the air from the bag, tie it and place it in a deep container under a press.

Turn the marinade packet over a couple of times a day so that the contents marinate more evenly. After just a few days, you can try the finished daikon.

Fans of more vigorous snacks can keep the marinade under pressure for another 2-3 days. Store the product in a clean glass jar, covered, in the refrigerator.

Marinate daikon for sushi and rolls

For lovers of national Japanese cuisine and sushi, a recipe for pickled daikon will come in handy. This product is often included in the original recipe, and it is not always possible to find it on sale. Let's prepare it ourselves. We will stock up on the following products:

daikon – 200 g;
granulated sugar – 50 mg;
salt (iodized is suitable) – 10–15 mg;
rice vinegar (6%) – 200 ml;
ground saffron - a couple of pinches.

We cut the washed daikon into strips 8-9 cm long. A standard sheet of nori is about 18 cm long, 2 slices will fit into it. Place chopped daikon in cleanly washed half-liter jars and prepare the marinade separately.

Pour 3 tablespoons of boiling water into a small ceramic cup and pour saffron into it. Stir and let it brew a little. Meanwhile, put all the other ingredients in another bowl, dissolve and add saffron infusion to them.

Fill the jars with daikon with the prepared marinade, close with tight lids and leave in a warm place for a week. Then we move the jars into the refrigerator for long-term storage.

Daikon in Korean

This simple but extremely tasty appetizer will appeal to all connoisseurs of Japanese cuisine. To prepare pickled daikon in Korean you will need:

fresh daikon - 2-3 whole root vegetables;
olive oil - a quarter cup;
onion – 1 large head;
garlic - a few cloves.
coriander beans – 1 teaspoon;
white vinegar 9% - 20 ml;
chili pepper is added as desired, no more than 1–2 pinches;
salt (not iodized) to taste.

We grate the washed, peeled daikon on a special Korean grater.

Chop the garlic and grind the coriander in a mortar and salt. Add pepper and vinegar. Finely chop the onion and simmer in heated vegetable oil.

Let the onion cool slightly and pour the oil in which it was fried into the marinade with spices. We don't need the bow itself. Place the chopped daikon into the prepared filling, mix and let it brew. In a few hours, the delicious spicy snack will be ready.

Daikon marinated in this way goes perfectly with beef, fish, ham sandwiches, and simple side dishes.

Korean daikon for winter

Among the recipes for canned daikon for the winter, you can highlight the Korean pickling method. For this you will need:

1.5 kg of root vegetables;
4-5 cloves of garlic;
3.5 tsp. table salt;
1.5 tsp. mustard seeds;
80 ml vegetable oil;
80 ml of rice or table vinegar;
1 tsp each spices (ground pepper, coriander).

Cooking method:

Prepare the ingredients: thoroughly rinse and peel the root vegetables, chop using a special grater for Korean carrots.
Place the grated vegetable in an enamel bowl, chop the garlic and add to the main ingredient.
Sprinkle table salt, mustard seeds and spices on top.
Mix vegetable oil and vinegar in a separate container. Pour the mixture over the daikon.
Mix all ingredients thoroughly and leave for 1.5-2 hours.
Stir the vegetable mixture again and transfer to glass jars pre-treated with boiling water.
Screw the lids on the jars, turn them over and leave for several days at room temperature.

Ingredients for making pickled daikon

Daikon (Japanese radish, white radish) 1 kilogram
Pure water 500 milliliters
Turmeric 1 tablespoon
Sugar 3–5 tablespoons
Salt 3 teaspoons
Vinegar 9% 2.5 tablespoons
Garlic 3–5 cloves
Cloves to taste
Bay leaf to taste
Allspice to taste

1 Prepare the daikon.

Rinse the daikon thoroughly with running water, it is best to even use a special brush. Then remove the skin from the washed root vegetables, peeling it off like carrot or potato skin. Rinse the vegetables one last time, and then wipe them dry with disposable paper towels. Use a special grater for chopping vegetables and grate the daikon

You should get very thin, translucent circles. Place the chopped daikon in a deep plate, add salt to it and stir gently but thoroughly so that every piece is salted.

2 Cook the marinade.

Pour the water into a small saucepan, add sugar, turmeric, bay leaves, cloves and allspice. Place the mixture on the fire and bring to a boil, then pour vinegar into the hot marinade and remove everything from the heat.

3 Prepare the garlic.

While the marinade is boiling, there is time to prepare the garlic cloves. They need to be peeled, cut off the ends, and then cut into thin slices.

4 Marinate the daikon.

Add garlic slices to the daikon salt and stir, then pour in the hot marinade

Mix carefully with a wooden spatula, then place a flat plate on top so that it falls in and press down with your palms. Leave the daikon in the marinade to cool at room temperature for about 1 hour.

Then move everything into the refrigerator and let it brew for 12 hours, that is, leave it for about overnight. After the radish has been pickled and turned an appetizing golden color, it can be transferred to a sterilized jar and stored in the refrigerator or served.

5 Serve the pickled daikon.

Serve pickled daikon to the table as an appetizer or as a side dish for various hot dishes prepared from fish and seafood, as well as meat or vegetables. And, as I already said, some rolls are prepared using pickled daikon, and now, instead of looking for it in the store, you can make everything at home. Bon appetit!

Tips for the recipe

– Pickled daikon will keep in the refrigerator for two weeks, so don’t be afraid to make more at once.

– Instead of regular vinegar, it is recommended to use rice vinegar, but it is quite difficult to get, because you don’t always find it in our stores.

– You can cut the daikon into thicker pieces, for example, if you don’t have a special grater, but then you should increase the time it stays in the marinade so that the radish has time to soak.

Winter preparations: Japanese pickled daikon

The recipe for pickled daikon for the winter is in many ways similar to the classic method. To prepare such a preparation you need to take:

500 g of fresh root vegetables;
1 tsp. granulated sugar;
1 tsp. table salt;
2 tbsp. l. rice vinegar;
4 tbsp. l. soy sauce;
200 ml water;
1 tsp each spices (saffron, coriander).

Cooking method:

Peel thoroughly washed vegetables, cut into bars, sprinkle with a little salt to remove bitterness, and dry.
Place the chopped daikon in a specially prepared container, sprinkle it in layers with salt and sugar, and leave for 15 minutes.
After 15 minutes, drain off the released juice.
Add soy sauce and vinegar to boiling water and cool the resulting marinade slightly.
Pour the marinade over the daikon, close the container tightly with a lid and leave for 1-2 days.

Advice! The resulting dish can be used as an independent cold appetizer or as an addition to a side dish.

Reviews

There are reviews of those who have ever prepared this appetizer. People are happy with it because it can be served at any table, even for a holiday. Ideally pickled vegetables are eaten with potatoes, rice, meat or fish.

Antonina: I prepared pickled daikon in Japanese. We ate with pleasure all winter. It can be served with any side dish. We used apple cider vinegar instead of rice vinegar. It is also soft and sweet.

Many people wonder how to store daikon in winter. The best option to preserve its vitamins is to make preparations for the winter, that is, pickle vegetables. Fresh storage does not always provide the original juiciness and crunch of vegetables. Therefore, marinate and experiment with preparations.

How to pickle daikon for the winter with turmeric

Another interesting recipe for storing daikon in jars for the winter is using turmeric. To prepare the snack you will need:

200 g root vegetables;
100 ml water;
100 ml rice or table vinegar;
1 tsp. granulated sugar;
1 tbsp. l. salt;
0.5 tsp. turmeric.

Cooking method:

Prepare the daikon: wash, peel, cut into half rings or strips and sprinkle with a little salt.
Add vinegar, salt, sugar and seasoning to a saucepan with water. Keep the mixture on the fire until the sugar is completely dissolved.
Transfer the prepared vegetable to a jar and pour in the resulting chilled marinade.
Screw the lid on the jar and put it in the refrigerator for a day.

Advice! You can add thinly sliced carrots and beets to create an unusual, spicy salad.

Recipes for daikon salads for the winter

When preparing such preparations, you should follow the general rules for selecting and preparing ingredients:

You need to use ripe fresh root vegetables.
The vegetable should not be too soft and overripe.
To get rid of the specific bitterness of this product, chopped root vegetables should be sprinkled with a little salt and left for about 1-2 hours.
You can cut the main component for salads into strips or circles, or using a special grater.

To make the preparations tasty and stored for a long time, you should consider some tips:

Glass jars in which salads are placed, as well as their lids, must first be washed and treated with boiling water or steam.
Vinegar appears as a preservative in most recipes; rice vinegar, which has a mild taste, is best suited for daikon.
To give the dish an unusual color and additional taste, you can use various spices - turmeric, paprika, saffron, etc.

Prepare the necessary ingredients

Pickled daikon is a delicious side dish for meat and fish dishes, and can also be eaten on its own as a dietary snack. To prepare this dish, you need the main ingredients: daikon, marinade.

Japanese radish is grown in many European countries, the USA and Brazil. In cooking, it has many advantages: no special conditions are required for storage, and its beneficial qualities almost do not disappear over time.

It is correct to collect daikon from the garden in dry weather by pulling it out of the soil by the tops. Fresh root vegetables are placed in the refrigerator or left in a cool room, such as a basement or cellar.

To prepare pickled daikon, wash it in cold water using a special brush. Then the skin is removed, peeling them like carrots or potatoes, washed off again and left to dry. In order to chop the radish, you can use a special grater that allows you to get thin circles.

Winter salad of daikon, carrots and garlic

Among the recipes for daikon with carrots for the winter, the most popular is salad with garlic.

To prepare it you need:

1.5 kg of root vegetables;
600-700 g carrots;
3 cloves of garlic;
1 tbsp. l. granulated sugar;
1.5 tbsp. l. salt;
50 ml vegetable oil;
60 ml vinegar;
2 onions.

Cooking method:

Washed and peeled carrots and daikon are chopped using a special grater for Korean carrots, and the onion is cut into thin half rings.
Place the vegetables in an enamel bowl and add chopped garlic.
Sugar and salt are poured into the resulting mixture, and oil and vinegar are also poured.
The salad is thoroughly mixed and left for 1 hour.
Place the vegetables with the marinade in glass jars and place in boiling water for 15 minutes.
Carefully screw the lids on the jars and put them under a thick blanket for a day.

Japanese cooking recipe

Daikon (white radish)

In addition to regular preservation, daikon can also be stored for use in making sushi. This recipe got its name precisely because of its use in a traditional Japanese dish.

For 100 g of daikon we will need:

½ cup rice vinegar;
25 g sugar;
10 g salt;
1 pinch of saffron.

But the kitchen utensils you need are the bare minimum:

knife;
sterile jar with a volume of 0.5 liters;
small bowl for marinade.

Cooking process step by step

Preparing radishes for rolls is very simple:

We clean the daikon, wash it and cut it into 10-centimeter pieces, which we put in a jar.
Dissolve sugar and salt in vinegar.
Pour 45 ml of boiling water over the saffron and let it brew.
Combine vinegar and saffron water. Mix thoroughly.
Pour the marinade into a jar, after which it must be placed in a warm place.
After 1 week, we move the workpiece into the refrigerator.

The root crop is prepared for the winter.

Winter daikon salad with onions

Recipes for daikon dishes for the winter are very diverse. Another salad option is with onions.

For preparation you will need:

500 g daikon;
3-4 onions;
1 tsp. granulated sugar;
1 tbsp. l. salt;
30 ml vegetable oil;
30 ml vinegar.

Cooking method:

Wash and peel the vegetables, cut the radish into strips and the onion into half rings.
Add salt, granulated sugar and vinegar to a saucepan with water and heat until the sugar is completely dissolved.
Place the vegetables in jars and pour in the chilled marinade.
Screw the jars tightly and leave for 1-2 days.

Daikon for the winter in jars: spicy salad with cucumbers and coriander

Also among the recipes for daikon for the winter you can find a way to prepare it with cucumber and coriander.

Ingredients:

300 g root vegetables;
1 kg of cucumbers;
300 g carrots;
6 cloves of garlic;
50 ml vegetable oil;
1 tbsp. l. salt;
1 tbsp. l. granulated sugar;
0.5 tsp. coriander seeds;
1 tsp. red pepper.

Cooking method:

Wash and peel the carrots and daikon, and then chop finely.
Wash the cucumbers and cut into small cubes (you can also remove the hard skin).
Mix butter, ½ part salt, sugar, pepper and coriander and leave for a while (until the sugar dissolves).
Mix the prepared vegetables with the remaining half of the salt, place in jars and leave for 2-3 hours.
Heat the oil mixed with spices.
Pour hot marinade into jars of vegetables and place in boiling water for 10-15 minutes.
Close the jars tightly with lids and leave for 3-4 days.

Important! There is no vinegar in this recipe; instead, hot pepper serves as a preservative.

Zucchini for the winter: 6 delicious recipes

Young zucchini, called zucchini, has a tender, crunchy texture that you want to preserve even after canning.

Therefore, several recipes have been developed for preparing such zucchini, allowing you to get a delicious, aromatic snack in winter and helping to preserve the freshness and benefits of seasonal vegetables.

Canned zucchini is an excellent side dish for boiled or baked potatoes.

Young zucchini, called zucchini, has a tender, crunchy texture that you want to keep even after canning.

Pickled zucchini for the winter

Zucchini prepared according to this recipe takes on the taste of pickled milk mushrooms, so it is best to eat them with hot boiled potatoes.

To prepare the snack you need:

a bunch of mixed greens;
1.5 kilos of zucchini;
garlic head;
150 milliliters of olive oil;
1 dining spoon of salt;
150 milliliters of 9% vinegar;
3 tablespoons of sugar;
dessert spoon of ground black pepper.

Zucchini prepared according to this recipe takes on the taste of pickled milk mushrooms.

How to prepare pickled zucchini:

Zucchini is washed, peeled, cut in half and freed from the loose center. Then each half is cut into large bars.
Garlic is peeled, greens are washed. Garlic and herbs are chopped using a knife.
Vegetables are mixed in a bowl, sprinkled with salt, granulated sugar, sugar, poured over with olive oil and vinegar. The mixture is mixed and left to marinate for 3 hours at room temperature.
The blanks are distributed into containers, and then they are covered with lids and set to sterilize for 10 minutes.
The jars are rolled up, turned over, wrapped in a warm towel and left for 2 days.

You can eat the prepared snack after 2 weeks. During this time, all vegetables will marinate well and acquire a spicy flavor.

Quick and tasty recipe

There is a simpler recipe for pickling zucchini.

The best recipes for making pickled porcini mushrooms

For it you will need:

kilo zucchini;
liter of water;
Bay leaf;
50 grams of sugar;
200 milliliters of vinegar.

There is a simpler recipe for pickling zucchini.

How to quickly pickle zucchini:

Zucchini is washed and cut into large pieces.
A bay leaf is placed at the bottom of the sterilized containers. The jars are then filled tightly with zucchini sticks.
In a separate container, water is brought to a boil, sugar and vinegar are dissolved in it. After the granulated sugar has completely dissolved, the liquid should be removed into the slabs.
Zucchini is poured with the prepared hot marinade and immediately rolled up.
In order to extend the shelf life of the product, it needs to create conditions for pasteurization. To do this, the seams should be turned over and wrapped in a warm towel for 2 days.

The snack prepared according to this recipe has a sweetish taste and crispy texture.

Korean recipe

A Korean-style zucchini appetizer, which has a slight spicy taste, can complement almost any dish.

Required ingredients:

half a kilo of onions;
a glass of sugar;
a glass of vinegar;
a glass of olive oil;
a small bunch of greenery;
some favorite seasonings;
5 pods of bell pepper;
4 carrots;
2.5 kilos of zucchini;
3 garlic heads.

A Korean-style zucchini appetizer with a slight spicy taste can complement almost any dish.

Step-by-step cooking method:

Carrots and zucchini are washed, peeled, and grated for Korean salads.
The onion is peeled and cut into thin half rings.
Paprika is washed, removed from the stalk and seeds, and cut with straw.
The garlic is peeled and chopped with a knife.
The greens are washed and then finely chopped.
All vegetables are mixed with zucchini.
The marinade is prepared in a separate pan: the bite is mixed with butter, sugar and seasonings. The liquid is brought to a boil and then poured into a container with vegetables. In this state, the appetizer is marinated for 3 hours.
Then the workpiece is distributed into clean jars. In this case, vegetables should be compacted. The jar is covered with a lid, left to sterilize for 15 minutes, and then rolled up with a lid.

Since all the ingredients of the Korean salad were cut into small pieces, it can be consumed 2-3 days after wrapping.

Zucchini salad with vegetables for the winter (video)

You can eat cooked vegetables after 2 weeks: during this time the zucchini will be completely salted. The shelf life during which zucchini does not lose its taste is 1 year. At this time, the preparations should be stored in a cool, dark room to prevent the marinade from freezing.

An unusual recipe for daikon salad for the winter with sake and herbs

Recipes for preparing daikon for the winter also contain very unusual preparation options, for example, with sake. It will require the following ingredients:

1 kg of root vegetables;
100 ml sake (if you don’t have the drink, you can take vodka half diluted with water);
5 tbsp. l. granulated sugar;
1 tbsp. l. salt;
1 chili pepper;
½ tsp. turmeric;
1 tbsp. l. cranberries;
500 ml water;
4 cloves of garlic;
orange peel;
greenery.

Cooking method:

Wash, peel and cut the daikon into thin slices.
Grind the garlic, herbs and part of the orange peel, cut the chili pepper into slices.
Mix chopped ingredients, turmeric and cranberries.
Add salt, sugar and sake to boiling water, stir until completely dissolved.
Cool the resulting marinade.
Transfer the vegetable mixture to a jar and pour in the marinade.
Screw the lid on the jar and leave for 2-3 days.

Rules for storing daikon preparations

If fresh daikon fruits need to be stored in a cool, dry place in order for them to retain all their beneficial properties, then room temperature is more suitable for storing canned preparations based on it.

If you follow the rules for preparing the marinade and pre-sterilize the jars, daikon preparations can be perfectly stored for many months.