|
|
Post by Noriko on Dec 9, 2008 22:15:30 GMT -5
So, back when I was working on the nuka bran pickles, I used the other half of the daikon to make vinegar pickles (rice vinegar, soy sauce and sugar). I basically mixed everything in what seemed like a good proportion according to some websites and shoved it in an old jar, in the back of the fridge.
And they're tasting pretty darn good. The only problem is that they're much to astringent and vinegary compared to the takuan I've tasted in restaurants etc. Does anyone have any suggestions on how to make them a bit more sweeter and milder? Should I pour out half of the vinegar and replace it with sugar water? Sugar doesn't stay in solution though so you end up with water and sugar sediment....
|
|
|
|
Post by takadainotora on Dec 9, 2008 22:27:31 GMT -5
Sugar stays in solution if you bring it to a boil.
|
|
|
|
Post by Noriko on Dec 9, 2008 22:43:08 GMT -5
But doesn't it come out of solution when it cools down? Maybe I'm doing it wrong (;
|
|
bovil
New Member
Fnord. Moo.
Posts: 411
|
Post by bovil on Dec 9, 2008 23:12:59 GMT -5
But doesn't it come out of solution when it cools down? Maybe I'm doing it wrong (; It depends on how strong you make the solution, and how you cool it. For a brine like this, you're probably not mixing your solution up anywhere near a 1:1 ratio; you're probably using significantly more liquid than sugar. It shouldn't precipitate out again. Simmer your brine until the sugar dissolves completely. Let it cool to room temperature before using. Do not refrigerate it until it has cooled down. If you let it cool slowly, it should not precipitate out again. |
|
bovil
New Member
Fnord. Moo.
Posts: 411
|
Post by bovil on Dec 9, 2008 23:16:23 GMT -5
The only problem is that they're much to astringent and vinegary compared to the takuan I've tasted in restaurants etc. Traditional takuan isn't a marinated pickle, it's a fermented pickle. It's going to taste very different from a marinated pickle no matter how you make it. It sounds like your brine solution is too concentrated. Most of the Japanese marinated daikon recipes I have are intended to be eaten quickly, they're not intended to store for weeks even. |
|
|
|
Post by Noriko on Dec 10, 2008 0:04:44 GMT -5
I gotcha. I shouldn't have said takuan since I meant something totally different. The only reason it ended up in the fridge so long is that the flavor wasn't good at first so I tried adding bits of this and that and um... kind of forgot about it for a few weeks until I thought- hey, I wonder if I can do anything to fix that issue I had.... last month. I knew it was there, it's a big jar, but I kind of feel bad when I throw out large quantities of food.
I... should probably throw the whole thing out though. If I let it go another month, it might gain consciousness and escape.
|
|
|
|
Post by solveig on Dec 10, 2008 16:01:23 GMT -5
Noble Cousin! Greetings from Solveig! Sugar stays in solution if you bring it to a boil. Not quite, you need to make sure that there isn't something, such as a paperclip, in there to seed crystal formation. |
|
|
|
Post by Noriko on Dec 10, 2008 16:20:42 GMT -5
Not quite, you need to make sure that there isn't something, such as a paperclip, in there to seed crystal formation. I think if there are paperclips in my food, I have bigger problems than sugar staying in solution. ;D |
|
|
|
Post by Suzume on Dec 10, 2008 20:45:52 GMT -5
Why IS the commercial pickled daikon so sweet? I actually don't like it that way, I like the rice bran pickled type better. But as treats go I'm a salt person, not a sweet person...I'll take some salty chips over a cookie almost any day  So i'm kinda biased. I notice there are usually lots of additives in the store bought stuff...to me it almost has a saccharine sweetness that tastes artificial to me. I just kind of assumed it was a chemical, but now I'm wondering if it's another ingredient. I almost think it has the same wierd sweetness as licorice or stevia. Like it's not syrupy or sugary..just sweet. I know a lot of people like this flavor. I have one of the japanese pickle recipe books and it recommends that for both daikon and hakusai pickles the pickle to be's are left out in the sun for a couple of days to dry(until the daikon becomes soft and rubbery).. it specifically mentions that this will give the hakusai a "natural sweetness", but I don't think it says anything about the daikon. Although both veggies being pungent and cruciferous in nature, it would stand to reason that it would work for both. I just feel wierd about leaving food outside! Or paperclipped.  heehee! |
|
|
|
Post by Noriko on Dec 11, 2008 1:15:41 GMT -5
I just hung my daikon from my window casing. The window was open but at least the daikon was inside the screen. Worked relatively well. As for additives, there are a few brands that are organic or additive free out there, it just takes some looking around. ( Eden foods is the organic one, relatively pricey though what they sell is pretty much all you'd need for a batch of sushi though I have no idea how it tastes, and there's occasionally one sold by my local Japanese mart that doesn't have much in it) |
|
|
|
Post by Imagawa Tadamori on Dec 11, 2008 11:16:56 GMT -5
Have you tried food dehydrators? With options like timers, variable fans, temperature controls, etc, I'm sure it would be possible to achieve the "sun dried" state that you're looking for - but do it under more sanitary/controlled conditions. It might take a couple of practice daikon to get your settings right, but once you get it dialed in where you like it... it is repeatable.  - Imagawa |
|
bovil
New Member
Fnord. Moo.
Posts: 411
|
Post by bovil on Dec 11, 2008 16:40:08 GMT -5
Have you tried food dehydrators? With options like timers, variable fans, temperature controls, etc, I'm sure it would be possible to achieve the "sun dried" state that you're looking for - but do it under more sanitary/controlled conditions. It might take a couple of practice daikon to get your settings right, but once you get it dialed in where you like it... it is repeatable. There's nothing particularly unsanitary about hanging whole diakon out to dry. They grow in the dirt after all; hanging them in the air is no big deal. |
|
|
|
Post by Please Delete on Dec 12, 2008 12:15:09 GMT -5
Have you tried food dehydrators? With options like timers, variable fans, temperature controls, etc, I'm sure it would be possible to achieve the "sun dried" state that you're looking for - but do it under more sanitary/controlled conditions. It might take a couple of practice daikon to get your settings right, but once you get it dialed in where you like it... it is repeatable. There's nothing particularly unsanitary about hanging whole diakon out to dry. They grow in the dirt after all; hanging them in the air is no big deal. I'd only caveat this with "depending on where you live". E.g. leaving them outside your apartment, above the busy, congested city street where the fumes come up and leave deposits might not be the most sanitary of conditions. Generally speaking though, hanging them somewhere in the sun or the shade (depending on the effect you want) is a fairly common method of drying. Just make sure they don't start to sprout again, because that will use up the edible part of the daikon as it tries to start growing again. We've had that particular problem with ginger, garlic, onions, etc. -Ii |
|
|
|
Post by Suzume on Dec 18, 2008 21:20:37 GMT -5
and two words...BIRD POOP!  They are everywhere. And I LOVE birds! But boy are they little bacteria factories!  |
|
So i'm kinda biased.
heehee!
