Daikon for the winter: recipes without sterilization

Daikon is a very popular product in East Asia. In recent years, it can be found more and more often on the shelves and in Russian stores. This vegetable is suitable for fresh consumption and preparation of various dishes. Delicious daikon recipes for the winter are a great way to preserve the beneficial properties of a fresh product for a long time.

What can be done 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 lies in the fact that, having the same useful properties, it is distinguished by its mild taste and wide possibilities of use in cooking.

This vegetable cannot be found in the wild, since it is bred by selection. It is distinguished by the following advantages:

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

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

Another way to preserve daikon for the winter is canning, preparation of blanks.

Daikon canning rules for the winter

There are many recipes for making daikon for the winter. It is important to select fresh, strong root vegetables (if the vegetable is too soft, then it will fall apart during cooking).

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

To make the blanks tasty, you should heed the advice of experienced housewives:

• To remove the slight bitterness characteristic of all varieties of radish, after washing the chopped vegetable, you need to sprinkle a little with salt and let it lie down.
• For the marinade, use rice or white table vinegar (no more than 3.5%). It is not recommended to add grape and apple to daikon, as they have their own specific flavor.
• When marinating hot, sugar must be added, and when marinating cold, you don't need to put 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.

The classic recipe for pickled daikon for the winter

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

• 500 g root vegetable;
• 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:

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

Daikon in Korean for the winter

Among the recipes for canned daikon for the winter, one can single out 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 of vegetable oil;
• 80 ml of rice or table vinegar;
• 1 tsp. spices (ground pepper, coriander).

Cooking method:

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

Blanks for the winter: daikon marinated in Japanese

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

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

Cooking method:

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

How to pickle a daikon for the winter with turmeric

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

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

Cooking method:

1. Prepare the daikon: wash, remove the skin, cut into half rings or strips and sprinkle a little with salt.
2. Add vinegar, salt, sugar and seasoning to a pot of water. Keep the mixture on fire until the sugar is completely dissolved.
3. Transfer the prepared vegetable to a jar and pour over the resulting chilled marinade.
4. Tighten the jar with a lid and put it in the refrigerator for a day.

Daikon salad recipes for the winter

When preparing such blanks, the general rules for the selection and preparation of ingredients should be observed:

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

To make the blanks tasty and stored for a long time, you should take into account some tips:

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

Daikon, carrot and garlic salad for the winter

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

To prepare it you need:

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

Cooking method:

1. Washed and peeled carrots and daikon are chopped using a special grater for Korean carrots, the onion is cut into thin half rings.
2. Vegetables are placed in an enamel bowl and chopped garlic is added.
3. Sugar and salt are poured into the resulting mixture, and oil and vinegar are also poured.
4. Mix the salad thoroughly and leave for 1 hour.
5. Vegetables with marinade are laid out in glass jars and placed in boiling water for 15 minutes.
6. Thoroughly tighten the jars with lids and put them under a thick blanket for a day.

Daikon salad for the winter with onions

Daikon recipes for the winter are very diverse. Another salad option is with onions.

For cooking you will need:

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

Cooking method:

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

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

Also, among the daikon recipes for the winter, you can find a way of harvesting with cucumber and coriander.

Ingredients:

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

Cooking method:

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

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

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

• 1 kg of root vegetables;
• 100 ml of sake (if there is no 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 of water;
• 4 cloves of garlic;
• orange peel;
• greens.

Cooking method:

1. Wash the daikon, peel and cut into thin cubes.
2. Chop the garlic, herbs and part of the orange peel, cut the chili into slices.
3. Stir in chopped ingredients, turmeric and cranberries.
4. Add salt, sugar and sake to boiling water, stir until completely dissolved.
5. Cool the resulting marinade.
6. Transfer the vegetable mixture to a jar and pour over the marinade.
7. Screw the lid back on and leave for 2-3 days.

Rules for storing daikon blanks

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

Provided that the rules for preparing the marinade and preliminary sterilization of cans are observed, daikon blanks can be perfectly stored for many months.

Conclusion

Very tasty daikon recipes for the winter allow you to preserve the beneficial properties of the root crop for a long time. Various options for preparing blanks will please family and friends with original dishes.

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