I have all the necessary ingredients to make this; however I have a pickled daikon instead of fresh.
Can I use that in this recipe?
Thank you in advance!
by Sqwishybuns
5 Comments
dreamtofalligators
If it’s daikon you pickled yourself, give it a shot and report back. If it’s store bought, there could be preservatives that may hamper the fermentation process, so add it at the end instead.
pdperson
I wouldn’t. It will be fine without it. (although I do love radish kimchee.)
Bookluster
don’t use pickled daikon – that stuff is made with vinegar and sugar and I have no idea how that would impact the taste. Just make it without the daikon.
Pretend-Panda
If you pickled the daikon using vinegar, the acidity may prevent or inhibit the bacterial growth you need for kimchi to ferment.
If you pickled it through fermentation I think it should be fine in terms of process, but the flavor or texture might get wonky.
If it’s commercially pickled I wouldn’t risk it because of the probable preservatives and acidity.
ChinaShopBully
A lot of pickled daikon doesn’t actually use sugar, but artificial sweeteners. For years I marveled that it was the only product I knew that still used actual saccharine.
5 Comments
If it’s daikon you pickled yourself, give it a shot and report back. If it’s store bought, there could be preservatives that may hamper the fermentation process, so add it at the end instead.
I wouldn’t. It will be fine without it. (although I do love radish kimchee.)
don’t use pickled daikon – that stuff is made with vinegar and sugar and I have no idea how that would impact the taste. Just make it without the daikon.
If you pickled the daikon using vinegar, the acidity may prevent or inhibit the bacterial growth you need for kimchi to ferment.
If you pickled it through fermentation I think it should be fine in terms of process, but the flavor or texture might get wonky.
If it’s commercially pickled I wouldn’t risk it because of the probable preservatives and acidity.
A lot of pickled daikon doesn’t actually use sugar, but artificial sweeteners. For years I marveled that it was the only product I knew that still used actual saccharine.
Definitely find fresh.