Dycon pickled

As you know, the daikon was bred by the Japanese, while a Chinese root crop called lobo, a type of radish, was chosen as the basis. Over time, the resulting fruit began to spread throughout Europe and Mediterranean countries even argued with Japan for the right to be called the birthplace of the daikon. It is clear that these attempts were unsuccessful - Japan is considered the only recognized homeland of the daikon.

It is noteworthy that the word daikon in Japanese means a large root, which is quite justified. So, the root crop, which in shape somewhat resembles carrots, however, is white, often reaches fifty centimeters in length and can weigh more than five kilograms.

One use of this vegetable is to marinate it. Daikon pickled, also known as Takuan (Japanese pickled radish) is a white daikon radish preserved after pre-drying, which is yellow in color as a result.

Daikon pickled as a snack is included in the daily diet of the Japanese, with the plant itself taking the leading place among all vegetable crops in this country in terms of sowing area. In addition, pickled daikon is used as a sushi filler in Japanese cuisine.

Traditionally, it is customary to serve pickled daikon both along with other species of tsukemono and at the end of the meal separately - it is believed that this product contributes to improving digestive processes. Daikon pickled is also popular in South Korea, where it is called tanmuji. As a rule, the local population uses daikon pickled when preparing kimbap, as well as as a seasoning for chajanmen or many other national dishes.

For the manufacture of pickled daikon, washed and peeled root vegetables are dried in the sun to flexibility for several weeks. Only after the daikon dries to the required condition (when it starts to bend slightly) does the vegetable marinate slightly.

In the next stage of making the pickled root daikon, the root crops dry to the point that they can be knitted from them - that's when they undergo deep pickling. To do this, a daikon with salt for several months alters under oppression, where sugar, kelp, green leaves of the daikon, dried persimmon petals and burning red pepper are also often added. When ready, the pickled daikon acquires a characteristic yellow color.

Interestingly, a certain part of the root crop is used to prepare the pickled daikon, namely the one closer to the tips of the roots. The fact is that it is quite bitter, so fresh is not suitable for preparing salads and other dishes.