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Post by Noriko on Sept 30, 2008 18:43:54 GMT -5
My first batch sat in the back of the fridge for three weeks before they tasted right but that might have had something to do with my preparation method. This upcoming event is Saturday and I'll be using some of the brine from the first batch. I'll make sure to bring the pickles in their jar to the event. On the other hand, I may just bring a tart/pie. Everyone'll eat that. Not everyone is a pickle fiend (;
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bovil
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Post by bovil on Sept 30, 2008 21:56:24 GMT -5
My first batch sat in the back of the fridge for three weeks before they tasted right but that might have had something to do with my preparation method. This upcoming event is Saturday and I'll be using some of the brine from the first batch. I'll make sure to bring the pickles in their jar to the event. On the other hand, I may just bring a tart/pie. Everyone'll eat that. Not everyone is a pickle fiend (; So the quickie Daikon Shoyu-zuke (about 15 minutes prep time spread over 4 hours or so): 1 1/3 lb (600g) diakon 1. Cut Diakon into 1cm half-moons and set to dry for 1 hour 2. Turn and let dry another hour. Zest (or finely cut strips of rind) from 1/2 yuzu or lemon 1 1/2" piece of kombu, cut into very fine strips 1/2 cup soy sauce 1 tbsp sake 1/2tbsp mirin 3. Mix the liquids in a bowl 4. Add the zest and shredded kombu and mix 5. Add the diakon and mix lightly 6. Weight the mixture down to ensure the diakon is covered with the liquid After 30-60 minutes, mix again and re-weight for another 30-60 minutes. Ready to serve (and best) after only 1-2 hours marinating, but will keep for 2-3 days.
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Post by Noriko on Sept 30, 2008 22:29:28 GMT -5
Ah, ok. I did it differently. I salted the daikon to get rid of some of the excess liquid. I then put it in a mix of rice vinegar/regular vinegar, sugar and soy sauce. Place in pickle jar and shove in the back of the fridge. Every other day or so, I would take a nibble to see how it was coming out.
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Post by solveig on Sept 30, 2008 22:43:01 GMT -5
Noble Cousins!
Greetings from Solveig! Pickling is an alternative to refrigeration. When I was in Korea, you could still see covered pickle vats behind some houses.
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bovil
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Post by bovil on Sept 30, 2008 22:53:10 GMT -5
Ah, ok. I did it differently. I salted the daikon to get rid of some of the excess liquid. I then put it in a mix of rice vinegar/regular vinegar, sugar and soy sauce. Place in pickle jar and shove in the back of the fridge. Every other day or so, I would take a nibble to see how it was coming out. Salting is a suggested alternative process to simple drying for diakon shoyu-zuke if your diakon is very moist and the brine gets diluted (and your pickles are weak).
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bovil
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Post by bovil on Sept 30, 2008 23:03:58 GMT -5
Noble Cousins! Greetings from Solveig! Pickling is an alternative to refrigeration. When I was in Korea, you could still see covered pickle vats behind some houses. Daikon Shoyu-zuke is a quick marinated pickle, though. It's not intended for long-term storage, refrigerated or not. Nukamiso-zuke is odd, because while it's a fermented pickle it's also a quick pickle not intended for long-term storage. The nukadoko itself is a different matter, and can live for decades if properly maintained.
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Post by Noriko on Sept 30, 2008 23:37:10 GMT -5
Daikon Shoyu-zuke is a quick marinated pickle, though. It's not intended for long-term storage, refrigerated or not. That explains the nice little spots of mold I found on some takuan I had bought from the store when I forgot it was in the back of the fridge ;D (It's just me using the fridge so sometimes food goes south before I can eat it all. Sometimes I forget things are in there, especially if it's small and hiding behind a large drawer or in the veggie crisper)
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bovil
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Post by bovil on Oct 1, 2008 0:48:10 GMT -5
That explains the nice little spots of mold I found on some takuan I had bought from the store when I forgot it was in the back of the fridge ;D Traditional takuan is a storage pickle (ideally it should ferment for 2 months before eating), and should last for months more in the bucket without refrigeration before it's taken out, cut up and served. That "in the bucket" part is important. I've seen finished takuan packaged as whole diakon roots in long sealed plastic bags with the pickling liquid included to preserve it. Once it's out of that environment the pH and salt concentration can start shifting and it's subject to the same sort of spoilage anything else is.
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