JAPANESE TURMERIC PICKLED DAIKON – PHASE 2 & 3bianca.l
1 1/2 cups water
1 cup apple cider vinegar
1/2 cup stevia
1 tablespoon salt
2 medium cloves garlic
1 teaspoon turmeric powder
15 whole black peppercorns
2 bay leaves
1 daikon radish, peeled and cut into slices or strips.
In a medium saucepan, stir together water, vinegar, stevia, salt, garlic, turmeric, peppercorns, and bay leaves.
Bring to a boil over medium-high heat, stirring to ensure that stevia dissolves.
Remove from heat and add daikon.
Transfer pickles and brine to an airtight glass container and store in the refrigerator.
Takes a couple days for brine to flavour and colour the pickle. lasts up to a month.
By Helen Wu