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Chinese pickled mooli recipe

Chinese pickled mooli recipe

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  • Recipes
  • Dish type
  • Preserves
  • Pickles

Mooli is the Hindi word for a large crunchy white radish that is used all over South and East Asia - known as daikon in Japan and by various names in China. It's sometimes available in bigger supermarkets, but you can buy it in any Asian supermarket.

32 people made this

IngredientsServes: 2

  • 175g (6 oz) chopped mooli
  • 3/4 teaspoon salt
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sesame oil (optional)

MethodPrep:30min ›Ready in:30min

  1. In a mixing bowl, toss mooli with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. Drain and rinse mooli, removing as much salt as possible. Pat dry with kitchen roll, and return to bowl. Stir in rice vinegar, pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (27)

by Caroline C

I used half rice vinegar and half apple cider vinegar. These were much better after 2 days in the fridge. Great to snack on but also really good in a regular green salad. Oh, and I don't know about anyone else, but I always peel daikons. Thanks!-26 May 2008

by AWO

Very mildly pickled, but good taste and texture. Aside from chopping the daikon, there's very little work involved. I ate this with cucumber and avocado on flavored seaweed - a fabulous texture and taste combination!-31 Aug 2006


I made with cider vinegar because I didn't have any rice vinegar handy. They came out a bit more bitter than I would have expected, but I still loved them! I will make these again! They were great and easy for a bagged lunch! Thanks!-22 Jan 2007

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