tag:blogger.com,1999:blog-3101980281470446262.post9190725158618589574..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Daikon Pickle/大根漬けHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3101980281470446262.post-85684176862845095902011-11-28T04:36:16.290+09:002011-11-28T04:36:16.290+09:00Hiroyuki: I can't believe I didn't think o...Hiroyuki: I can't believe I didn't think of adding a red pepper to it myself! Looks like I'll need to add that to my shopping list for next time!Ruminating Royhttps://www.blogger.com/profile/09090737281402149795noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-21652622409334666052011-11-27T14:17:29.486+09:002011-11-27T14:17:29.486+09:00muskrat: どういたしまして。muskrat: どういたしまして。Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-91998832165091932312011-11-27T14:15:52.535+09:002011-11-27T14:15:52.535+09:00Ruminating Roy: Thank you for sharing your favori...Ruminating Roy: Thank you for sharing your favorite recipe. Come to think of it, I've never thought of adding a spicy ingredient. One red pepper may be a good addition to my regular tsukemono!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-17107450006138117462011-11-27T10:19:59.270+09:002011-11-27T10:19:59.270+09:00I have a specific website that looked like it had ...I have a specific website that looked like it had WONDERFUL pickle recipes, but all in Japanese. Unfortunately my Japanese isn't sufficient to translate. I'll look for it. ;O) ありがとう!muskratbytehttps://www.blogger.com/profile/04408117945590904056noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-35088055254359527282011-11-27T09:28:41.064+09:002011-11-27T09:28:41.064+09:00One of the daikon tsukemono that I make here is a ...One of the daikon tsukemono that I make here is a sort of spicy pickle that's more adjusted to Texas tastes, but it became a house favorite.<br /><br />I typically peel, slice, and quarter a normal sized daikon, then core and slice a jalapeno or shishito pepper. Then I soak and store it in the following:<br /><br />10 to 15 g salt<br />150 ml vinegar (usually white)Ruminating Royhttps://www.blogger.com/profile/09090737281402149795noreply@blogger.com