Try this Pickled Daikon - {takuan} recipe, or contribute your own.
Suggest a better descriptionPrepare the daikon by slicing and placing it in clean canning jars. Boil all the brine ingredients together to dissolve the sugar. Cool the liquid. Pour over the sliced daikon and place in the refrigerator. Shake the jars occasionally. The pickle will be ready to eat in about two days. Comments: This is another pickle that is common on the Japanese table. In the earlier days our Japanese immigrant ancestors simply grew the vegetables from the old country here in the new. And thus the pickles. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-30-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-12-1994 Recipe by: Jeff Smith
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Serving Size: 1 Serving (824g) | ||
Recipe Makes: 3 | ||
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Calories: 325 | ||
Calories from Fat: 7 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 9446.8mg | 326 % | |
Potassium 1586.5mg | 42 % | |
Total Carbohydrate 79g | 23 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 68g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
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