||Choose medium-size daikon
with fresh skins, and firm. Avoid pithy,
limp, soft, withered and woody radish.
Good pickle can be obtained only when
||Wash, and discard radish
tops and trim root tips. Peel the outer
layer and cut into 1-inches slices and
make into two or three lengthwise pieces.
Place the cut pieces in a wide tray
and sun-dry for half a day. If the sun
is not present, the radish can be dried
in the open air for a whole day.
||Place the brown mustard
seeds in the sun to dry along with the
radishes. Grind mustard, schewan pepper,
||Place the radish pieces
in a mixing bowl and combine all of
the above ingredients and oil. Knead
with hand thoroughly by rubbin the spices
to the radish. Let is stand for 1/2
hour before place in a jar. Some water
may be released after it gets marinated.
|| Select a large glass jar
to hold the radish pieces. Add the marinated
radish pieces one by one into the jar,
pushing between layers firmly. Press
and remove any air bubbles in between.
Try to make as compact as possible.
When it is packed thoroughly, add 2
tablespoon oil on the top and cover
with a lid. Let is stand in a warm place
or in the sun for 1 to 2 weeks until
it is fermented. A desirable flavor
is developed during curing process.
If more stronger and sour pickle is
wanted, increase the standing time.
The pickle is ready when the radish
is still crunchy-tender and firm with
slightly sour taste. Once ready store
in a cool, dark place. If stored in
the refrigerator the excessive souring
process is diminished. Always use dry
spoon to remove pickles from the jar.