All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.family. While the cuisine of Shanghai is often labeled as sweet, to do so is to oversimplify the region’s palate. Instead, the cuisine focuses on the vibrance of the ingredients.
This recipe, soy pickled radish, is a perfect example of a seemingly simple dish that, thanks to careful, deliberate preparation, is full of flavor. The fermentation draws out the radishes’ sweet notes. This crispy, tangy juicy pickle is meant to 开胃, which means “open your appetite,” but I find myself sneaking bites throughout the meal, or even as a snack outside of a meal.
—in fact, sometimes I’ll have plain congee with only these soy-pickled radishes. It’s hard to resist touching the daikon for two days, but the resulting pickle is worth it: savory yet sweet, tangy, and crispy.Choose a daikon radish that is white and firm, without visible holes or discoloration. I look for a firm, small radish, about 2 inches in diameter and 9 inches long.
After rinsing and draining for a final time, squeeze daikon slightly to wring out any excess liquid. Now, place the slices in a clean, non-reactive container. Next, make a brine of light soy sauce, rice vinegar, black vinegar, and sugar. For 1 daikon, I use approximately
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