pickled mooli
I love having a few jars of pickled things around the kitchen. They are the perfect way to brighten up any dish, from a sandwich, to a bowl of rice, to a slow cooked piece of meat. A little sweet, a little sour, a little crunchy, they add a great flavour and texture to your meals.
This recipe for pickled mooli (aka chinese radish or daikon) is really lovely. Any time I order chinese, japanese or korean food, I always put a big spoonful of these guys on the side.
Sterilise your jar, pack in the mooli, then cover in your aromatics and liquid. It’ll last for months.
for the mooli
1 mooli (roughly 500g)
2 cloves of garlic
100g salt
10 peppercorns
400g granulated sugar
400ml rice wine vinegar
100ml warm water
method
Start by peeling the mooli.
Slice it as thinly as you can. I used a mandoline, but feel free to use a sharp knife or even a vegetable peeler.
Place the slices in a bowl and cover them in salt, mixing up to get every surface coated.
Leave them for 20 minutes, then place in a colander to drain.
Give them a little rinse, then dry on a kitchen towel.
Slice the garlic cloves thinly, then mix scatter amongst the mooli.
Pour boiling water into your jar to steralise, drain it, then pack the mooli and garlic into it.
Bring the sugar and vinegar to a boil, then turn it down, add the peppercorns, and simmer for a few minutes until all the sugar is dissolved.
Let it cool for 2-3 minutes, then add the warm water.
Pour this all over the mooli until the jar is full.
Let it sit in a cool place overnight, they’ll be ready to eat the next day.
