Oshinko (pickled daikon) - Untested

pg 409 Sundays at Moosewood

When I worked at the Wheat Berry someone would make this pickled daikon I used to really like. I've thought about them over the years and would really like to make something similar with ingredients that are from here. I can grow daikon no problem, we have kombu or similar just in the water off this island, but it's the rice stuff, the mirin and rice vinegar that I'd like to replace. From what I've found the most likely substitute for the rice vinegar is apple cider vinegar but it says apple cider vinegar is a stronger taste, so maybe a little less? The substitute for mirin is white wine at a 1:1 ratio, and for every Tbsp of white wine, 1/2 tsp of sugar.  Here are a bunch of other recipes to try:

https://www.tyrantfarms.com/how-to-make-pickled-daikon-radishes-lacto-fermented/

https://www.realfoodinafastworld.com/single-post/2017/04/25/lacto-fermented-daikon-radishes

https://allwaysdelicious.com/japanese-pickled-daikon-radish/#recipe

https://wordenfarmtotable.com/2017/04/04/takuan-style-pickled-daikon-radish-with-turmeric/

2/3 medium daikon (6" approx)

3/4 tsp salt

1/2 cup water

2" square piece of hydrated kombu

1/4 cup finely chopped ginger

2 1/2Tbsps. tamari sauce

2 Tbsps. mirin (or white wine?)

1/2 tsp red pepper flakes

red bell pepper strips

Peel the daikon and cut it into 1/4" slices. 

P{lace it in a deep, flat-bottomed bowl or pan. Sprinkle the salt evenly ober the daikon and then squeeze the daikon pieves with your hands. Add 1/2 cup fo wateter. Place a flat-bottomed dish or [an, such as a cake pan, that can be set on top fot daikon wthin the rim of the bowl. Put a weight (a brikc or two, a havy can, or stack of plates) on top of the cover and let it stand for 3 hours. 

Cut the Kombuy into 1/8" strips with kitchen sissors. Set aside.

In a small saucepan, combine the ginger, soy sauce, and mirin and bring to a boil on medium heatr. Once it comes to a boil, remove it from heat and let it cool.

Drain the daikon and then rinse so that any salt that has not been absorbed is removed. Wash the bowl.

Return the daikon to the clean bowl and mix in the kombu and red pepper flakes. Pour the ginger sauce over the dikon and replae the pan and weight. Let it stand in a cool place for 6 to 24 hours. It's hard to predict how soon the pickles will be ready, so after 6 hours, stir and taste them every couple of hourse until you think they staste spicy and flavorful. Then rinse the daikon to remove the kinger, kombu and pepper flakes.

Garnish with strips of raw red pepper and sprinkle with soy sauce if desired. Store in a tight covered container in refrigerator. Oshinko will keep for a week refrigerated in a tighty sealed container