Radish, satranais and szechuanpeppar!
After weeks of trying to find a dykon worth its name (ok so i havent looked that hard) I sort of caved and whent with the traditional radishes we get here in Sweden. I still wanted to keep a asian feel to the pickle, hence the spices.
3% salt seems to be the golden rule when it comes to dykon so i'll start this one with that.
After weeks of trying to find a dykon worth its name (ok so i havent looked that hard) I sort of caved and whent with the traditional radishes we get here in Sweden. I still wanted to keep a asian feel to the pickle, hence the spices.
3% salt seems to be the golden rule when it comes to dykon so i'll start this one with that.
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