Pickled Daikon & Napa Cabbage Medley with Lotus Root & Bamboo Shoots..
🛒 Ingredients
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1 cup daikon radish (thinly sliced or julienned)
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1 cup napa cabbage (chopped into bite-size pieces)
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½ cup lotus root (thinly sliced)
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½ cup bamboo shoots (sliced)
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1 small carrot (julienned, optional for color)
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1 tbsp salt (for sweating vegetables)
Pickling Brine:
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1 cup rice vinegar
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½ cup water
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3 tbsp sugar
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1 tsp salt
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1 tsp sesame oil
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2 cloves garlic (sliced)
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½ tsp red chili flakes (optional)
👩🍳 Instructions
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Prep Vegetables:
Toss daikon and napa cabbage with 1 tbsp salt. Let sit 20–30 minutes to release excess water. Rinse and squeeze gently. -
Blanch (Optional but Recommended):
Lightly blanch lotus root and bamboo shoots in boiling water for 2–3 minutes. Drain and cool. -
Make Brine:
In a saucepan, combine rice vinegar, water, sugar, salt, garlic, and chili flakes. Heat gently until sugar dissolves. Remove from heat and stir in sesame oil. -
Combine:
Place all vegetables in a clean jar. Pour warm brine over them until fully submerged. -
Chill:
Cover and refrigerate for at least 4 hours (overnight for best flavor). -
Serve:
Enjoy chilled as a side dish with rice, grilled meats, or noodles.
❓ Q & A
Q1: How long does it last?
Up to 2 weeks in the refrigerator if kept submerged in brine.
Q2: Can I make it spicy?
Yes! Add sliced fresh chilies or 1 tsp chili oil to the brine.
Q3: Can I use regular vinegar?
Rice vinegar is best for authentic flavor, but apple cider vinegar works as a substitute.
Q4: Do I have to blanch lotus root?
Blanching removes bitterness and keeps it crisp, but it can be skipped if very fresh.
Q5: Is this fermented?
No, this is a quick pickle (vinegar-based), not a fermented pickle.