Refrigerator-Dried Daikon Radish

Method8 steps

1. 1

   Step 1: Scrub and rinse the radishes well, leaving the skin on. Trim the ends and remove blemishes. Cut into pieces about ½ inch thick and 2½ inches long, and put them in a clean stainless-steel or glass container.

   Uses 2 large daikon radishes, unpeeled (source size guide: about 3 lb / 1.5 kg) · Clean water to scrub and rinse the radishes, as needed; discard after washing

   
2. 2

   Step 2: Toss the cut radishes with the 1½ tbsp salt. Cover and refrigerate at 4°C (40°F) or below for 2 hours to draw out moisture.

   Salted radishes: 2 hours · 120 minUses Washed and cut daikon pieces · 1½ tbsp salt for drawing moisture from the radishes (source: 25 g)

   
3. 3

   Step 3: After 2 hours, squeeze out as much released liquid as possible and discard it. Spread the drained pieces in a single layer on a clean rack or wide colander. Dry uncovered in the refrigerator at 4°C (40°F) or below, with airflow around the pieces; keep them protected from contamination.

   Uses Salted daikon and released liquid

   
4. 4

   Step 4: Continue refrigerator drying until the pieces have reduced to about half their original size, feel soft and dry to the touch, and release no liquid when squeezed. The time depends on their size and the refrigerator airflow.

   Uses Cold-drying drained daikon pieces

5. 5

   Step 5: For plain dried daikon, transfer the dried pieces to a clean container and keep refrigerated. Use promptly in cooked stir-fries or soups, washing and chopping before cooking, or continue with the optional seasoning route below.

   Uses Refrigerator-dried daikon

6. 6

   Step 6: For the optional seasoning route, boil a pot of the separate washing water, cover, and let it cool completely. Wash the dried radish pieces in this cooled water, rubbing between your palms to rehydrate slightly and remove excess salt. Squeeze out as much water as possible and discard the wash water.

   Uses Dried daikon for optional seasoning · Clean water for the optional seasoning route: boil, cool completely, wash and squeeze out

7. 7

   Step 7: For the seasoning route, mix the squeezed radishes with the 1 tsp sugar, 1½ tsp sesame oil and 2 tsp light soy sauce. Add the optional heaping tablespoon of ready pickled chili sauce (1 heaping tbsp) and optional ⅛ tsp chili flakes if desired. Cover and refrigerate at 4°C (40°F) or below overnight.

   Uses Washed and squeezed dried daikon · 1 tsp sugar, only for the optional seasoning route · 1½ tsp sesame oil, only for the optional seasoning route · 2 tsp light soy sauce, only for the optional seasoning route · 1 heaping tbsp prepared pickled chili sauce (duojiao), optional in the seasoning route · ⅛ tsp dried chili flakes, optional in the seasoning route

8. 8

   Step 8: The next day, serve the seasoned radishes as a condiment. Keep them refrigerated in a clean airtight container and use a clean utensil. Use the seasoned vegetable-and-oil mixture within 4 days of mixing, or freeze it sooner for longer storage; follow any shorter limit on the ready sauce.

   Uses Overnight refrigerated seasoned daikon