Preserved Pork Belly and Daikon Soup
Preserved Pork Belly and Daikon Soup

Preserved Pork Belly and Daikon Soup

In this recipe, I have used homemade Chinese-Style Preserved Pork Belly, and homemade Pickled Daikon to make a soup in which the sweetness of the cured pork is offset and complemented by the sour tang of the brine-fermented vegetable. The rich Chicken Broth base is enhanced with Ginger, Shaoxing Wine, and just a hint of Chili.


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Daikon Water Kimchi
Daikon Water Kimchi

Daikon Water Kimchi

Most people are familiar with the Korean Kimchi composed of cabbage, fermented in huge pots, and colored a brilliant, vivid red from lashings of Gochujang, or Chili Powder. There are thousands of types of Kimchi however, and many of these involve vegetables other than cabbage being fermented in brine, without a lot of other ingredients. These sorts of simple pickle are referred to generally, as varieties of ‘Water Kimchi’, in Korea, and radishes, especially those known by the Japanese name ‘Daikon’ are probably the most popular. The process is not complicated, and crisp, tangy pickles can be prepared, and ready for the table, in as little as two, or three days.


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Spicy Beef with Daikon
Spicy Beef with Daikon

Spicy Beef with Daikon

The long, giant white radish most commonly known as Daikon is milder in flavor than other radish varieties, and what peppery bite it has when raw is diminished considerably by cooking. As such, the vegetable does well in dishes where it can take on, and be enhanced by the stronger flavors of other ingredients. In this dish, julienned Daikon is paired with tender strips of Beef in a hot and sour sauce aromatic with Ginger, Garlic and Scallion.


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