They’re usually stored in little Tupperware containers
Strong_Till_9647
In me
lize_bird
This works! But I would leave the brine in with it (or add more to cover). I prefer jars too.
bloodbonesnbutter
I like to use a ziplock and pull out as much air as I can or if you have vacuum bags that’s best. You wanna keep as much of the brine as possible and expose it to as little air as you can as that will dry it out and change the texture/mouth feel on the outside, it will be tougher and rubbery. From there it’s not crispy and nice but you can still cut it up and it’s not as noticeable
just-here-12
Yup! Just add the brine next time.
It’s like storing pickles with no juice. That’s where all the flavour is. But you can still store it like this. Eat it in the next couple of days otherwise they’ll dry up
NoUsual3693
Usually in a Tupperware (where they can mostly be on the same level) or ziplock bag with as much air removed as possible.
The packaging for these usually doesn’t include very much brine, definitely not enough to fill a jar. Ideally you want to store them in the brining liquid as much as possible.
ouvalakme
Glass or plastic Tupperware is fine, add some water and vinegar to keep it covered.
ActiveBlaze
I cut what I don’t use and store the rest in the freezer
tree-climber69
It looks so good, but what is it?
Widespreaddd
Is that pickled daikon? It looks a lot like what the Japanese call *takuwan*.
10 Comments
They’re usually stored in little Tupperware containers
In me
This works! But I would leave the brine in with it (or add more to cover). I prefer jars too.
I like to use a ziplock and pull out as much air as I can or if you have vacuum bags that’s best. You wanna keep as much of the brine as possible and expose it to as little air as you can as that will dry it out and change the texture/mouth feel on the outside, it will be tougher and rubbery. From there it’s not crispy and nice but you can still cut it up and it’s not as noticeable
Yup! Just add the brine next time.
It’s like storing pickles with no juice. That’s where all the flavour is. But you can still store it like this. Eat it in the next couple of days otherwise they’ll dry up
Usually in a Tupperware (where they can mostly be on the same level) or ziplock bag with as much air removed as possible.
The packaging for these usually doesn’t include very much brine, definitely not enough to fill a jar. Ideally you want to store them in the brining liquid as much as possible.
Glass or plastic Tupperware is fine, add some water and vinegar to keep it covered.
I cut what I don’t use and store the rest in the freezer
It looks so good, but what is it?
Is that pickled daikon? It looks a lot like what the Japanese call *takuwan*.