A super simple and healthy side dish, pickled daikon skin! Before cooking, scrub the skin or remove it with a peeler.
Pickled Daikon Skin 腌制萝卜干
VEGAN | NUT-FREE | GLUTEN FREE
Please credit @fiveseasonstcm and @China Sichuan Food if you want to repost this recipe.
2 skins of white daikon 萝卜皮
1 tbsp. salt, for pickling 盐
1 tsp. black vinegar 黑醋
1/2 tbsp. light soy sauce 酱油
1 tsp. sugar 糖
1/2 tbsp. toasted sesame oil 芝麻油
1 handful coriander 香菜
Wash the daikon carefully and peel the skin.
In a large bowl, add around 1 tablespoon of salt and mix well. Set aside overnight. The skin becomes soft very quickly.
The next day, add pure water to soak the pickled daikon skins for 5 minutes. This helps to remove the extra salt. Slightly squeeze out the excess water and drain in colander.
Add all the seasonings, mix well and sever as a side dish.
- High in Vitamin C
- Cooling and pungent
- Digestion aid, especially for oily foods
- Helps ease difficult breathing