I am very impressed Mandy! It's a big work! It makes me think of Korean Kimchi. You know, in villages, they used to prepare a huge amount of Kimchi, altogether for all the people living there. And they eat it everyday with every meal! Thank you Mandy.
@@sunshinemom85 Where is the problem? I know it's not Kimchi! Just it makes me think of it. Because also Korean have "addiction" to Kimchi. No meal without. And they prepare it in big quantities. And sometimes, they prepare it with radish. Does someone want to dispute? Just for pleasure? 😂😂
@@janieb1439 The problem is that Chinese people from the "mainland" have been trying to STEAL Korean Culture for several years now, Kim Chi being one of them. So it's a justified worry of disinformation out there. Korean Radish Kimchi is nothing like this.
Recently i processed extreme amount of plums of various kinds. Big harvest time with neighbour. Made all kinds of preserves, jams, juice, dried.. Great effort and great sharing. Kind regards from Netherlands
Mandy, I made this pickle, twice already. I can't stop eating it just as is. So delicious. I will make 50lb. Of radish when radish is on sales 😅. Thank you so much for sharing. Please share more similar pickled recipes.
I have been looking for this for ages in the store and had not been able to find it for sale. This is the perfect answer to that problem. Thank you for the recipe.
❤ I love your channel. Please tell the world to be as specific as you do in recipes ingredients and it's weights with a sense of humor!!! Greetings from Chicago by the way!!!
I love daikon radish❤! My local Sichuan kitchen was owned by the sweetest Mother and Daughter and is where I grew my love for this beautiful root amongst other amazing dishes!
Hi Mandy, it is always a pleasure watching your show. I am already the proud owner of your wok, it gas been faithful to me. I will be ordering your knife set next as it looks very sturdy. Keep up the good work, you have come a long way.👍👏👏👏
This is so similar to Korean dried raddish kimchi. One of my favorites. Once the radish is dried and re-hydrated with kimchi dressing, the texture is amazing.
@@luminos5133 Is Korean dried radish also seasoned with Sichuan peppercorns? and pouring hot oil on the seasoning is a common method for making chili oil in China too.
Hi Mandy I'm a new subscriber! :) I made this recipe today and honestly I had my doubts as the radishes were dehydrating (I did 48 hours since life got busy), but wow this might be my new favorite pickle. (sorry kimchi!) My 10 pounds of radish made 3 1/2 pints so it really shrinks down. Used half paprika and half hot peppers and fresnos instead of birds eye since we don't have that here. Also used avocado oil. It turned out great. I'll be interested to see how it tastes as it sits but wow amazing! Also bought the ceramic chopsticks and I gave my wooden ones away because I like them so much. I got the pink design ones.
I had only ever seen Daikon radish in my native Germany. My uncle and aunt had a guest house where they served it in a salad. Fond memories of making it as I helped out in their kitchen to prep the salad. Your videos are so awesome and through
I just have to make these. I'm getting Daikon and Chinese or Mooli radish ASAP. Finally, having discovered the next step in natural pickle, I can partake of the second biotic, the very next beneficial colony. Could not have come in at a better time, when I'm near through midlife adaptation and my family considers childbirth. Speaking of which, learning about Chinese birth pickle would be even more so a gift well received. Thank you again, Mandy, this time with our longevity and well-being an credit.
I really appreciate this recipe. I have something in my fridge that is very similar to this but I kinda just winged it, haha. Now I have a better idea of what to do. I started growing them in my late summer garden a couple years ago because I love them so much. Way cheaper, haha. 😊 I look forward to making your recipe!
Mandi, those are the best looking "heads" of daikon radish I've ever seen in one place in my life! You just sliced up a few dozen while we watched and you're still going strong, but after I slice up and/or grate just two for kimchi I've got to take a rest! Love your channel for years now, and also your wok -- I remember ordering it just a day or two after you first brought it out and it still works great! 👍 and 😘 for you, like always, what a great recipe!
I have just added gently smoking rice oil to the smaller sized recipe which I found in your link. It is no surprise that your Grand-mother and you are so successful;) I am looking forward to sun drying a full recipe this summer, and giving it as Christmas gifts to all my loved ones after it has aged well. This little batch will be eaten, by me, in a month. Thanks Mandy.
Much thanks and appreciation, Mandy for sharing your Beloved Family Recipe with us. It's Pure Joy to watch your Channel each week as we learn so much from you. Your Step-by-Step-Hands-On Demonstration along with Knowledgeable Techniques and Explanation of different Dehydration Methods are a plus! 💜
I fell in love with daikon in Japan, but they are so big that I never know what to do with the whole thing. I will keep this recipe in mind for the future! :)
Here in Kentucky USA my grandma canned many things and radishes I cannot remember but turnip was different story, particularly the turnip greens. Harvested all fall and winter. I wonder if this is the same on radishes and particularly the kind you are using? Cultures need to share like this to benefit all my most graceful teacher. 🙃🥰
Taco seasoning mix with red cabbage, raddish, powders; ginger, hing, coriander, cumin, dill, cayenne, thyme, sage, salt bush, Nigella. Celtic salt, Himalayan salt, fenugreek, two lemons juice and peel, sesame oil(light coloured one) Very salty, designed to be more like preserved lemon but very salty only need a spoon🙂
My mom makes a dark salted preserved daikon. She first drys the daikon in the sun for a few days then salt them and cook them until they turn very dark.
A neighbour of mine who left Malaysia and settled in India, used to give us bottle of bitter melon which was not only delicious but nutritious. Not sure if it was Indian or a Malay dish.
Wow looks delicious. I never try this vegetable before. Thank 😊 you for sharing another wonderful recipe. I like sweet relish chutney that I eat all the time, like you like your radish.
Great video, Mandy. I appreciate learning from your mistakes! I won’t need 50lbs of Dikon radish, but I would like to grown my own this year, along with ginger and bok Choi. Thanks for your video! Love your channel!
Carrot would be amazing for this recipe, as you said. There is a pickle I already make (and will be making more of this week, actually) that has sliced carrots and jalapenos and is used either like salsa or eaten as a side dish. I use a standard recipe for canning jalapenos and add carrots to it. I totally have to try your recipe, but I want to use Daikon. I think I will have to order some ingredients though 🙂
Dear Mandy, this is a good recipe for all busy people as fast foods. Thank u for sharing with us. May i know how dried should the raddish be when using a dehydrator. Thank u
Well at first I thought, hmmm that doesn't look great but by the end, my mouth is watering and I'm starving.....I've only just eaten ! Just imagine your wife could cook like this.....OMG
My food I can and do eat ‘morning, noon, and night’ when I can afford to buy A LOT of pork is char siu. I think char siu is my favorite way to have to pork, or BBQ above all others.
Hi Mandy, curry (especially hot curry or red curry) is one of my most favorite foods that I always have a great appetite for. The other is chili beans, especially in Mexican cuisine.
I was looking at your knife thinking, thats a beautiful knife, i wonder if Mandy put a link. Just as you said, i know some of you will be wondering about the knife! 😄
@@lisacastano1064 hahaha! I just wrote this and wondered how long it would take for someone to suggest I grow some, so I thank you, yes I should grow it and I will. Great to know it is easy. I used to grow the red breakfast long red radish, which is very hot. Thank you Lisa.
I love how white and big and crisp daikon are and they're very easy to grow in the fall garden but I never knew what to do with them so thank you for this recipe! I had a question for you - I've been watching Asian home renovation videos like on the Mr. WU channel and they make these big wok stoves out of bricks, mud, and cement for outdoor cooking. They put sticks in the hole on the side to burn to provide the heat. I am very intrigued. Do you use an outdoor wok like that? If you do, I'd love to see a video of cooking on one!
In my hometown, in the countryside, every family uses big woks with brick stoves but it is unusual in modern cities such as Guangzhou, Beijing, and Shanghai. I live abroad so I don't own one either. I wish to have one thought, LOL!
Canning I thought always took at least boiling water with jar to secure lid etc. Salt being a curing agent of it's own, I have hung much bacon and hams pillow case style in meat house etc.
would you recommend canning this for longer shelf life? daikon grows very well in my garden, i was planning on dehydrating like i do carrot coins, then vaccum pack, but i love kimchee and this looks like it.
I will go and buy a bunch of daikons right away. The weather is sunny and cold, therefore I have to hurry up. I am addicted to fermented vegetables or pickles of any kind. Usually I make kimchi, reminds me a bit.
Thank you very much for sharing your insights and beautiful recipes always !! Looks delicious 😋 !! Awesome !! Greetings from California … I wish you and folks good health, success and happiness !! Much Love ✌️😎💕
I have always wanted to make home made preserved vegetables and you’ve inspired me Mandy. Have you ever tried a mix of carrots and daikon radishes ? Also, I have my eye on all the items you have designed. Will buy them oday definitely 👍
💛 Activated Buckwheat with glutinous rice and coconut oil and pressed coconut with cold pressed olive oil and Pandan and preserved raddish with vegetables and mixed mushrooms and a side of bamboo and relish and Macha Tea 💛
Hi Mandy, great recipe my understanding is that this just stays on your shelf or in the frig. So there is no steaming the bottles for preservation. Please let me know. Thank You
I am very impressed Mandy! It's a big work! It makes me think of Korean Kimchi. You know, in villages, they used to prepare a huge amount of Kimchi, altogether for all the people living there. And they eat it everyday with every meal! Thank you Mandy.
they make radish kimchi like this too
@@martinblouin3639 not really the method is completely different and the ingredients are too.
@@sunshinemom85 Where is the problem? I know it's not Kimchi! Just it makes me think of it. Because also Korean have "addiction" to Kimchi. No meal without. And they prepare it in big quantities.
And sometimes, they prepare it with radish. Does someone want to dispute? Just for pleasure? 😂😂
@@janieb1439 The problem is that Chinese people from the "mainland" have been trying to STEAL Korean Culture for several years now, Kim Chi being one of them. So it's a justified worry of disinformation out there. Korean Radish Kimchi is nothing like this.
It seems to have copied Korean dried radish seasoning.
Recently i processed extreme amount of plums of various kinds. Big harvest time with neighbour. Made all kinds of preserves, jams, juice, dried.. Great effort and great sharing. Kind regards from Netherlands
Один из немногих поваров в интернете, рецептам которого я полностью доверяю, много раз готовила и получается супер вкусно!
Mandy, I made this pickle, twice already. I can't stop eating it just as is. So delicious. I will make 50lb. Of radish when radish is on sales 😅. Thank you so much for sharing. Please share more similar pickled recipes.
love that you kept the mistakes in - its nice to know even a seasoned chef makes mistakes too haha
Thank you for showing even your mistakes. I’m learning so much, thank you!
I have been looking for this for ages in the store and had not been able to find it for sale. This is the perfect answer to that problem. Thank you for the recipe.
Amazingly hard working lady
Full of culinary knowledge 👍♥️
Hi Mandy. It's so good to have you here among us.😊😊...Michigan
❤ I love your channel. Please tell the world to be as specific as you do in recipes ingredients and it's weights with a sense of humor!!!
Greetings from Chicago by the way!!!
I love daikon radish❤! My local Sichuan kitchen was owned by the sweetest Mother and Daughter and is where I grew my love for this beautiful root amongst other amazing dishes!
Hi Mandy, it is always a pleasure watching your show. I am already the proud owner of your wok, it gas been faithful to me. I will be ordering your knife set next as it looks very sturdy. Keep up the good work, you have come a long way.👍👏👏👏
Ms. Mandy, I’m SOOO GLAD I found you!!! Excellent cook, I love your recipes!!! Keep Safe lovely lady.💝
This is so similar to Korean dried raddish kimchi. One of my favorites. Once the radish is dried and re-hydrated with kimchi dressing, the texture is amazing.
It seems to have copied Korean dried radish seasoning.
@@luminos5133 Is Korean dried radish also seasoned with Sichuan peppercorns? and pouring hot oil on the seasoning is a common method for making chili oil in China too.
Hi Mandy I'm a new subscriber! :) I made this recipe today and honestly I had my doubts as the radishes were dehydrating (I did 48 hours since life got busy), but wow this might be my new favorite pickle. (sorry kimchi!) My 10 pounds of radish made 3 1/2 pints so it really shrinks down. Used half paprika and half hot peppers and fresnos instead of birds eye since we don't have that here. Also used avocado oil. It turned out great. I'll be interested to see how it tastes as it sits but wow amazing! Also bought the ceramic chopsticks and I gave my wooden ones away because I like them so much. I got the pink design ones.
I had only ever seen Daikon radish in my native Germany. My uncle and aunt had a guest house where they served it in a salad. Fond memories of making it as I helped out in their kitchen to prep the salad. Your videos are so awesome and through
It's wild to think that you've only seen it in Germany when I think its Japanese
Daikon is literally the best vegetable. It’s so versatile and tasty. A popular vegetable within my family.
I just have to make these. I'm getting Daikon and Chinese or Mooli radish ASAP. Finally, having discovered the next step in natural pickle, I can partake of the second biotic, the very next beneficial colony.
Could not have come in at a better time, when I'm near through midlife adaptation and my family considers childbirth.
Speaking of which, learning about Chinese birth pickle would be even more so a gift well received. Thank you again, Mandy, this time with our longevity and well-being an credit.
I really appreciate this recipe. I have something in my fridge that is very similar to this but I kinda just winged it, haha. Now I have a better idea of what to do. I started growing them in my late summer garden a couple years ago because I love them so much. Way cheaper, haha. 😊 I look forward to making your recipe!
Mandi, those are the best looking "heads" of daikon radish I've ever seen in one place in my life! You just sliced up a few dozen while we watched and you're still going strong, but after I slice up and/or grate just two for kimchi I've got to take a rest!
Love your channel for years now, and also your wok -- I remember ordering it just a day or two after you first brought it out and it still works great!
👍 and 😘 for you, like always, what a great recipe!
Shared with a Korean friend who loves daikon. I plan to grow daikon the summer, so I think this will prove useful!
I have just added gently smoking rice oil to the smaller sized recipe which I found in your link. It is no surprise that your Grand-mother and you are so successful;) I am looking forward to sun drying a full recipe this summer, and giving it as Christmas gifts to all my loved ones after it has aged well. This little batch will be eaten, by me, in a month. Thanks Mandy.
Putting dehydrated radish in boiling water is like wetting a cloth before wiping up a spill. Makes sense. Thanks!
Much thanks and appreciation, Mandy for sharing your Beloved Family Recipe with us. It's Pure Joy to watch your Channel each week as we learn so much from you. Your Step-by-Step-Hands-On Demonstration along with Knowledgeable Techniques and Explanation of different Dehydration Methods are a plus! 💜
Two of my favorite things: Mandy and daikon!!! Thanks so much!!!
I fell in love with daikon in Japan, but they are so big that I never know what to do with the whole thing. I will keep this recipe in mind for the future! :)
Excellent! I grew some this year and have been looking to use them for more than salads.
I'm glad that Mandy shows her mistakes so that we can also learn from them.
No matter how long we are cooks, we still learn. I like your recipes because I need to eat low calories. Thanks!
Dried daikon radish dish is one of my favorite banchan! Thank you for this.
Here in Kentucky USA my grandma canned many things and radishes I cannot remember but turnip was different story, particularly the turnip greens. Harvested all fall and winter. I wonder if this is the same on radishes and particularly the kind you are using? Cultures need to share like this to benefit all my most graceful teacher. 🙃🥰
Failure is always an option! The important part is learning WHY the failure occurred and correcting it!
Great video as always Mandy! Thanks!
I love using daikons and red radishes in a large salad. I might think of preserving some.
I could listen to you all day you're awesome
Good video 👍🏻 I think if more people do this they wouldn't have to waste food week-by-week. Buying and storing in bulk is a great method.
It's always interesting watching you prepare dishes. Much appreciated.
For me it’s cucumber, I love it in every way
Taco seasoning mix with red cabbage, raddish, powders; ginger, hing, coriander, cumin, dill, cayenne, thyme, sage, salt bush, Nigella. Celtic salt, Himalayan salt, fenugreek, two lemons juice and peel, sesame oil(light coloured one)
Very salty, designed to be more like preserved lemon but very salty only need a spoon🙂
Can add molasses 🙂
My mom makes a dark salted preserved daikon. She first drys the daikon in the sun for a few days then salt them and cook them until they turn very dark.
Looks absolutely delicious. I think I will start with a small amount first! 😊
A neighbour of mine who left Malaysia and settled in India, used to give us bottle of bitter melon which was not only delicious but nutritious. Not sure if it was Indian or a Malay dish.
Wow looks delicious. I never try this vegetable before. Thank 😊 you for sharing another wonderful recipe. I like sweet relish chutney that I eat all the time, like you like your radish.
This look DEEELICIOUS... I can't wait to try.
Cucumbers, potatoes, tomatoes, cabbage spinach daikon bok Choy. Swiss chard. Beans of any variety
Love this recipe! I make my own kimchi and have some every day. Thanks for sharing! 💖
Hope you show us how to do the preserved pickled mustard greens next.
Great video, Mandy. I appreciate learning from your mistakes! I won’t need 50lbs of Dikon radish, but I would like to grown my own this year, along with ginger and bok Choi. Thanks for your video! Love your channel!
Carrot would be amazing for this recipe, as you said. There is a pickle I already make (and will be making more of this week, actually) that has sliced carrots and jalapenos and is used either like salsa or eaten as a side dish. I use a standard recipe for canning jalapenos and add carrots to it. I totally have to try your recipe, but I want to use Daikon. I think I will have to order some ingredients though 🙂
Thankyou for sharing this technique with us!
Excellent for taste and health! Thanks!
Try using a french fry press. It'll be much quicker! 🤗
I love sweet potatoes. I eat alot during the week.
You are so precious! Thank you.
When I see this, I get hungry. Very well done 🌸
Dear Mandy, this is a good recipe for all busy people as fast foods. Thank u for sharing with us. May i know how dried should the raddish be when using a dehydrator. Thank u
Beautiful job Mandy. Yeppers back in the day all sorts of canning from vegetables to making jams lot’s of jams 😂
Oh this looks so good! I’m going to give it a try this weekend.
Well at first I thought, hmmm that doesn't look great but by the end, my mouth is watering and I'm starving.....I've only just eaten !
Just imagine your wife could cook like this.....OMG
My food I can and do eat ‘morning, noon, and night’ when I can afford to buy A LOT of pork is char siu. I think char siu is my favorite way to have to pork, or BBQ above all others.
Deer and beef liver is my fave 🪶👍🏼🤠
My family makes farm style chili sauce and can it. 🤤👍🏼
Looks yummy! Could you please make traditional fermented cabbage and Chinese celery soup?
Hi Mandy, curry (especially hot curry or red curry) is one of my most favorite foods that I always have a great appetite for. The other is chili beans, especially in Mexican cuisine.
The food is always amazing on this channel but I just gotta say how cute this chick is 😍
I've used my regular oven to dehydrate things....you need to rotate the trays and keep an eye on them.
So much radish! Looks very tasty though, I'll have to try at a smaller scale.
Borscht I make a big pot then dive in head first so only my legs are sticking out , yum 😋 kimchi is nice too , your recipe looks tasty
I was looking at your knife thinking, thats a beautiful knife, i wonder if Mandy put a link. Just as you said, i know some of you will be wondering about the knife! 😄
My oven has a dehydrate option. Comes in handy and doesnt brown. Its convection but also has a non fan option.
Wow! That's wonderful!
I love this radish bought it local when I lived in London, but live on a tiny island now and no one sells it 😢
You should try to grow some it's really easy to grow.
@@lisacastano1064 hahaha! I just wrote this and wondered how long it would take for someone to suggest I grow some, so I thank you, yes I should grow it and I will. Great to know it is easy. I used to grow the red breakfast long red radish, which is very hot. Thank you Lisa.
I love how white and big and crisp daikon are and they're very easy to grow in the fall garden but I never knew what to do with them so thank you for this recipe! I had a question for you - I've been watching Asian home renovation videos like on the Mr. WU channel and they make these big wok stoves out of bricks, mud, and cement for outdoor cooking. They put sticks in the hole on the side to burn to provide the heat. I am very intrigued. Do you use an outdoor wok like that? If you do, I'd love to see a video of cooking on one!
In my hometown, in the countryside, every family uses big woks with brick stoves but it is unusual in modern cities such as Guangzhou, Beijing, and Shanghai. I live abroad so I don't own one either. I wish to have one thought, LOL!
I sure wish we could find this radish in the market here in Padova, Italy.
Looks delicious! I assume I could also make this recipe with Korean radish
Canning I thought always took at least boiling water with jar to secure lid etc. Salt being a curing agent of it's own, I have hung much bacon and hams pillow case style in meat house etc.
would you recommend canning this for longer shelf life? daikon grows very well in my garden, i was planning on dehydrating like i do carrot coins, then vaccum pack, but i love kimchee and this looks like it.
Love growing this 🥰
Definitely want to do this to turnips too!
I will go and buy a bunch of daikons right away. The weather is sunny and cold, therefore I have to hurry up. I am addicted to fermented vegetables or pickles of any kind. Usually I make kimchi, reminds me a bit.
That's a lot of work, Mandy. I'll just go to the Korean market and buy some Daikon kimchi. Best of luck to you and your husband in Florida.
Very cool video! Thank you!
yummmmm! my kind of beilage!
Thank you very much for sharing your insights and beautiful recipes always !! Looks delicious 😋 !! Awesome !!
Greetings from California … I wish you and folks good health, success and happiness !! Much Love ✌️😎💕
I have always wanted to make home made preserved vegetables and you’ve inspired me Mandy. Have you ever tried a mix of carrots and daikon radishes ? Also, I have my eye on all the items you have designed. Will buy them oday definitely 👍
Thanks Mandy. Mm-mm.
Love your shows😁
Choko (aka chayote) has a similar texture and freshness as Daikon and probably would work equally as well.
Hi Mandy, when you fill the jars do you process them like people do when they can?
💛 Activated Buckwheat with glutinous rice and coconut oil and pressed coconut with cold pressed olive oil and Pandan and preserved raddish with vegetables and mixed mushrooms and a side of bamboo and relish and Macha Tea 💛
Sometimes with extra salt and spice mixes and nuts and chia and poppy seeds, other times with fried shallots
We make also papaya or bamboo shoot pickes
Hi Mandy, great recipe my understanding is that this just stays on your shelf or in the frig. So there is no steaming the bottles for preservation. Please let me know. Thank You
Nice resipee
I make huge batches of ukrainian-style fermented cabbage, easily 15-20 pounds every few months! Almost every other meal
Mandy is yum
Likey 😚
I suspect it was the glass pans changing how heat flowed through the sysyem
Chocolate and Vanilla Mooncake plsss
what is your garlic blender? Thanks.
The cleaver looks neat. Seems to cut well too...Oops. Maybe I should learn to comment after seeing the whole video.
You mentioned once you have Arthritis. What foods help yours?
Is it crunchy after you rehydrate it?
How do you get rid of grease?
is adding sugar necessary??