Daikon and carrot relish


The daikon root is shown earlier for tuna. The shavings are sliced into noodle-like strips, and the same thing done to a few carrots. Here are the same two photos again.



Both sliced vegetables are soaked in brine to soften them.


The brine is rinsed completely. The vegetables refreshed are soaked in plain water, now that the vegetables are soft they will release salt to equalize salt concentration between sides of damaged cell membrane. They stay a bit salty and the retained salt is overwhelmed with sugar and vinegar and other stronger flavors, but no more additional salt. 


The vegetables are returned to the jar with this new sweeter, hotter, vinegary marinade.

I was going to add raisins because I like them, and decided on grapes instead.

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