Spicy Pickled Daikon Strips
Crispy, tender daikon radish pieces marinated in a savory-sweet-spicy sauce, then dried to perfection. A traditional Chinese preserved vegetable that's perfect as a side dish or snack.
Story
These addictively flavorful pickled radish strips are a beloved Chinese pantry staple. The process takes a couple of days for optimal drying, but the wait is absolutely worth it. Store in airtight containers for weeks of snacking pleasure.
Ingredients
Daikon radish
2 medium (about 1 kg)
Fine sea salt
3 tablespoons
Granulated sugar
2 tablespoons
Sichuan peppercorns, toasted and crushed
1 teaspoon
Chili flakes
1.5 teaspoons
Light soy sauce
2 tablespoons
Chinese black vinegar
1 tablespoon
Minced garlic
3 cloves
Sesame oil
1 teaspoon
Instructions
1
Prep the daikon
Rinse the radishes well and pat completely dry with clean kitchen towels. Trim off any blemished spots. Cut into thick matchstick-sized strips, roughly the width of your thumb. Transfer to a large bowl.
2
Salt and drain
Toss the radish strips generously with sea salt. Let sit for 1 hour to draw out excess moisture. The radish will become slightly wilted and beads of liquid will appear. Gently squeeze out as much liquid as possible, then spread the strips on a clean kitchen towel to dry for another 30 minutes.
3
Make the marinade
In a small bowl, whisk together sugar, Sichuan pepper, chili flakes, soy sauce, vinegar, garlic, and sesame oil until the sugar dissolves completely. The mixture should be fragrant and slightly spicy.
4
Coat and rest
Pour the marinade over the prepared radish strips and toss thoroughly until every piece is evenly coated. Let everything marinate at room temperature for 2 hours, tossing occasionally so the flavors penetrate evenly.
5
Dry to perfection
Spread the marinated strips on a wire rack set over a baking sheet. Place in a well-ventilated spot or use a dehydrator set to 130°F (55°C). Dry for 12-24 hours until the strips are leathery but still slightly pliable, with no moisture when squeezed. For oven drying, leave the door propped open slightly with a wooden spoon.
6
Finish and store
Once fully dried, let the radish strips cool completely at room temperature. Transfer to clean, airtight containers. The flavor develops and deepens over the next couple of days. Serve as a zesty snack, crumble over rice, or add to noodle soups for an extra kick.
