Sous Vide Pickled Daikon Radishes

(18)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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Daikon, a long white radish, is really popular, and usually pickled, in Asian cuisine. With the Anova Sous Vide Precision Cooker, you can quick-pickle daikon radishes. They’ll  keep in an air-tight jar or container in the fridge for up to one month.
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Ingredients for 8

  • 1/2 cup rice wine vinegar

  • 3 tablespoons ultrafine sugar

  • 2 teaspoons kosher salt

  • 1 large Daikon radish, trimmed and sliced 1/4 inch thick (about 2 cups)

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    In a large bowl, whisk together the vinegar, sugar, and salt. Transfer to a large zipper lock bag and the daikon. Seal the bag using the water immersion technique.

  • Step 3

    Place the bag in the water bath and set the timer for 30 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
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