The post Shio Pan appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>This bread is said to have been first in late 2014 made by Pain Maison, a bakery in the Ehime Prefecture, Japan. It has been described as a marriage between the classic Japanese soft butter roll and French crusty bread roll. When the shaped dough is baked, the butter melts and creates a crisp bottom to the roll. You might think the rolls would get greasy but there’s no butter to be seen anywhere. All you get is the delightful flavour of butter in every bite. Of course, it goes without saying that the best butter makes the best Shio Pan.
These rolls are traditionally topped with flaked sea salt, hence the name Japanese Salt Bread. However you can find Shio Pan variations including an Everything version, a pesto and sundried tomato version, filled with red bean paste,egg-mayo and with a cookie crust topping like Pineapple Buns. The rolls can be filled after slitting them sideways. These buttery crescent rolls are also very popular in Taiwan.
Karen’s recipe below makes 6 rolls and was adapted from Vanillyn Bakery, Food 52 and others. These rolls are best eaten fresh, just a bit after they come out of the oven. They will be soft with buttery crisp bottom to the rolls. Leftovers freeze very well stored in zip lock bags. So you can make a double batch. Serve warm after reheating frozen butter rolls and they’re almost as good as freshly baked.
I made mine somewhat more-ish by brushing the dough with garlic flavoured melted butter with chopped fresh coriander/ cilantro. Otherwise I kept to the recipe. This Shio Pan is a keeper!
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
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]]>The post Sigteboller or Danish Salty Rolls appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>Rye flour tends to produce denser bread but Sigteboller or Danish Salty Rolls are soft and fluffy and slightly chewy. They have a faint tang and are traditionally served with butter, cheese, cold cuts, or even smoked fish.
Cathy adapted her recipe from The Rye Baker, by Stanley Ginsberg. She gave us an option of using a pre-ferment/ poolish or a sourdough starter. I went with a pre-ferment/ polish because it gives me a hint of tang and a sourdough-ish crumb without going all sourdough.
Sigteboller or Danish Salty Rolls are made with rye flour. Rye flour isn’t something commonly found here where I live. So I used whole-wheat flour instead. I also used honey instead of molasses. I also didn’t use the suggested toppings of caraway seeds or sunflower seeds and left my rolls plain. These rolls are usually topped with flaked salt but I don’t like very salty breads so didn’t use that either.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
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]]>The post Lebanese Khubz or Khuboos appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>A lot of people like to refer to the Lebanese Khubz as a Lebanese Pita bread. I can understand why. Khubz, though a puffed up yeasted bread in general, can be slightly different in different countries where it is eaten. There are versions of Khubz that are much like Pita bread. To me, Lebanese Khubz and Pita bread are two very different things. I have some knowledge of Lebanese Khubz, you see. I spent my high school years in Nigeria. We had a local Lebanese bakery that made Khubz or Khuboos as we knew it. We would visit the bakery, once every week or ten days to buy Khubz, warm and fresh out of their ovens.
This Lebanese Khubz was thin, soft, slightly floury, hollow flatbread about 10 or 11-inches in diameter. Pita bread is typically cut into half and eaten stuffed with filling, “pocket” style. Lebanese Khubz or Khuboos is torn into pieces, and wrapped around food to pick it up and eat. It’s typically eaten with stews and curry like dishes which can also be mopped up with flatbread.
The recipe below is adapted from Anissa Helou’s recipe for Khobz-al-Sabah/ Lebanese Morning Bread from her book Savory Baking from the Mediterranean. According to Helou, she learned to make this bread from Jawad Yussef Daher, whose bakery is in Kfar Rumman in south Lebanon. He made Khubz from two different flours and the cornmeal give the bread more texture and make it.
Making Khubz for me was going back in time to when we ate Khubz from the local Lebanese bakery. My memories are of a pale coloured flatbread that was wheat flour. So I made mine without the corn meal.
Helou’s recipe calls for a leavener made the previous evening with a sourdough starter. The Khubz I know is not a sourdough flatbread. I stayed with the spirit of the recipe and so made a leavener using a small pinch of instant yeast instead.
I was watching a video online of a commercial Khubz baker speaking in some version of Arabic (or maybe Farsi). While I don’t understand the language, there was a point where I thought he said Khubz is like the Chappathi. So Helou’s higher hydration dough didn’t make sense to me. I kneaded my dough to chapathi dough consistency, which is soft and smooth but not too soft. This makes rolling the dough into thin rounds easy. I also chose to bake my Khubz on an iron griddle on the stove top instead of baking it in the oven.
Lebanese Khubz or Khuboos is best eaten fresh and on the same day it is made. You can keep it for the next day. If so store wrapped in cotton towels or foil. Reheat in the oven and serve warm.
What can you serve this flat bread with? Traditionally it is eaten for breakfast with some or all of these – eggs, foul medames, thick, creamy labne and olive oil, cheeses like baladi, halloumi, akkawi, olives, cucumbers, tomatoes, or za’atar. You can also serve it for brunch or lunch or dinner with soups, stews or curries.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
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]]>The post An Approachable Loaf appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>As the people at the WSU Bread Lab say –
“Bread is a staple. People have been eating it for thousands of years. Yet bread can be unaffordable and inaccessible for many. A lot of breads baked these days are large, crusty and round loaves which don’t always work well for lunches or our dinner tables. Others that are affordable and available on grocery shelves have unnecessary additives and lack nutrition.
So WSU Bread Lab came up with an approachable, accessible and affordable recipe that has no stabilizers or conditioners in it. It is tin-baked and sliced, with easily available ingredient sand at least 60-100% whole wheat.”
To my mind, this is what the average home bread baker is looking for. Those sourdough loaves with a very open crumb (hole-y bread, I call it) are a work of art. They’re also a sign of an accomplished bread baker. However, I’m not a fan of very chewy and tangy bread. Neither do I like a bread where my butter melts or my soup just disappears through the holes! Bread was meant to hold food or mop it up.
So the Approachable Loaf is a winner in my books. It’s not pure sourdough but what some sourdough bakers call a “hybrid” bread. This where you use a sourdough starter in your bread dough but use a miniscule amount of commercial yeast as well, to help your bread along. There are people who will ask why one would need to add commercial yeast to a sourdough bread? There are many sourdough bakers who resort to “yeast shaming” and feel commercial yeast has no business in a sourdough loaf. I belong to the school of “whatever-works-for you” bread bakers.
So for me, this is truly An Approachable Loaf. I really like the texture of this bread that I bake. It’s got a beautiful crumb, isn’t super chewy and has just the slight hint of “sour” that we like. It needs just flour, water, salt, a little oil and a sweetener. You start with a levain made with a sourdough starter the previous evening. The next day you mix up the dough with a little bit of commercial yeast and the levain. It’s a slightly slack dough but you can adjust the hydration to your comfort. Otherwise, it’s pretty much your regular bread with two easy rises and baked in a loaf tin.
My recipe below has been adapted from Kelly’s version of the Approachable Loaf recipe. You do need a sourdough starter. If you don’t have one in the fridge, you can start by making one like this. The levain below is a little more than you require for the bread. You can add the remaining levain to your starter and refrigerate it.
As mentioned earlier, you can add as much water (not too much though) to get a consistency of dough you’re comfortable managing. This is however, not a very hydration dough. A somewhat slack dough is desired to produce a slightly open and less dense crumb.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
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]]>The post Kolache appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>Kolache came to the US with Czech immigrants in the mid-1800s. Texas now make a savoury variation of Kolache with sausage meat, cheese and jalapenos. Though called savoury Kolache, these are actually not Kolache but Klobasneki. Also, Kolache are round in shape while the savoury Klobasneki tend to be square shaped.
Judy picked Kolache to share a bit of her family heritage with us. Her family were originally Czech immigrants who started out in Illinois, moved to Ohio, Nebraska, and Iowa, and eventually settled in California. Judy grew up with family friends who were originally from the Chicago area. Occasionally, ‘Grandma’ would come to visit from Chicago. She was very old-school, knew no English baked without measuring and made sublime dumplings and Kolache.
Traditionally Kolache were served at Czech village feasts as a treat or other important events including weddings. They are typically small, about 8cm in diameter though they can range in size from cookie to sweet roll. They’re perfect for breakfast, brunch teatime or just as a filling snack.
Judy suggested using farmer’s cheese for filling these pastries . A slightly less sweet and creamy farmer’s cheese filling appealed to me. To be honest, I wasn’t even sure what farmer’s cheese was. Searching the net suggested that paneer, a fresh milk cheese was pretty close to farmer’s cheese. The fresh paneer filling is easy to make. Just run all the ingredients (except the raisins) in the blender till smooth and creamy. Stir in the raisins. The lime/ lemon juice gives the filling a freshness and a slight tang.
I also made a couple of mango and blackberry jam filled Kolache. They were nice but the paneer filled ones were my favourite. I would suggest making fresh fruit compote over using bottled jam for a superior tasting pastry. If you’re like me and don’t particularly like very sweet stuff, here’s a suggestion. Make the fresh paneer/ cottage cheese/ farmer’s cheese version and then top them with fresh soft and juicy fruit that pair well with fresh and creamy cheese. These could include banana, mango, pineapple, kiwi or berries.
Judy adapted the Kolache recipe from here, and I’ve personalized some more. I used Tangzhong to make my Kolache dough in addition to the ingredients given below. Though not traditional, it makes delightfully soft Kolache. If using Tangzhong, use half the amount given in this recipe. Also use less of the milk to adjust, while making the dough.
The recipe below makes 16 Kolache, each about 3.25 inches in diameter. You can halve the recipe to make a smaller batch of 8. Kolache are best eaten fresh, warm from the oven. Leftovers can be refrigerated I an airtight container for a couple of days. Warm them up slightly before serving.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
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]]>The post Tiger Bread Rolls appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>We ate our first Dutch Crunch Bread in Portugal many, many years ago. This was long before I ever baked my first bread. We found it in the bread aisle while shopping for groceries. It was labelled Pao Tigre (or Tiger Bread) and looked so pretty that we picked it up. A beautifully cracked brown crunchy crust is the hall mark of this otherwise soft bread.
Tiger Bread or Dutch Crunch Bread is soft, slightly sweet bread with a crisp, crunchy topping that’s an interesting contrast. It’s not very difficult to make. The bread is typically made as a single oval shaped bloomer or round loaf. It can also be made into smaller buns or rolls. Buns or rolls make excellent sandwiches. This bread is best eaten the same day it is baked. If you live in humid conditions as I do, you’ll find the crunchy crust tends to soften the next day.
I have made Tiger Bread Rolls (also loaf) many times though not recently. You can find my Pao Tigre post here. I decided to bake the Tiger Bread Rolls once again for a couple of reasons. The first being that I thought it was time to revisit this bread. The second reason is that Karen’s recipe is a bit different from my usual one. This Tiger Bread Rolls recipe uses a polish or pre-ferment for the dough. It also uses bread crumbs in the topping “crunch paste which is unusual. The topping paste typically is made with rice flour, oil, sugar, and yeast. Use plain fine rice flour, not the sweet or glutinous kind.
The paste for the crust typically uses sesame oil. I find that coconut oil is good too. It is important to the rice paste mixture is thick and not gloopy, but spreadable. Apply it generously but not too thick. Too thick a layer will leave you with a very strong flavor of rice flour in every bite! Too thin a layer will not give you a good crust.
These bread rolls are best eaten the day that they’re made. Warm them in an oven for a crisp crust to serve the next day.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
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]]>The post Misal Pav appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>Misal Pav is thought to have originated somewhere in western Maharashtra around Nashik and Ahmednagar districts. There are almost hundred year old restaurants in Nashik serving Misal Pav. Misal Pav was one of those affordable meals created to serve daily wage employees. They mostly ate just one filling meal a day. Misal Pav met the bill, while providing a fresh, nutritious and balanced meal.
The Misal can range from mild to pretty fiery in terms of spiciness. Misal itself has two intrinsic parts – Usal and Tarri or Rassa. Usal refers to the cooked sprouted beans whie Tarri or Rassa is the spicy gravy part of the dish. Rassa can be red, black or green depending on how it is made. There is a method to the traditional way of serving Misal Pav. First the usal (cooked spiced sprouted beans) is placed in the individual serving bowl. This is topped with a little potato curry (depending on the region) and then a layer of crisp farsan, sev or chivda. The last layer is chopped onion and fresh coriander. Then the Tarri or Rassa (gravy) is poured into the bowl to complete the dish. Soft pav or sliced bread is served on the side to mop up the gravy.
Misal Pav can be eaten as breakfast, a rather filling snack, sometimes as lunch. While the bread and the sprouted bean curry is standard, there are variations depending on which part of Maharashtra cooks and eats Misal Pav.
Different regions of Maharashtra eat Misal Pav differently. Kohlapur is known for a very spicy Misal that is strong on onions and garlic. Misal in Nashik is also spicy and usually made with only matki or moath sprouts. Here it is usually served with pappad and yogurt as well as pav. Puneri Misal (from Pune) is less spicy and has poha (beaten rice flakes) and boiled potato or potato curry in addition. It tends to have mildly sweet and sour taste with the spice. Nagpuri Misal also has Kanda Poha (spiced onion and beaten rice flake dish) and fresh coconut. Khandeshi Misal from western Maharashtra has a black coloured Tarri or Rassa with dried coconut, and garam masala.
Misal Pav is thus a highly customizable kind of dish. So my version of Misal Pav is not all that spiced or spicy. The spice blend I tend to use is the Maharashtrian Goda Masala. Goda Masala has various spices and an edible dried lichen called “dagad phool”(see image below). When cooking unfamiliar food, it is best to go to those whose native cuisines they are. So Anita’s is my go-to-recipe for Goda Masala. I like the idea of Puneri style of serving a comparatively blander potato curry. It balances out the spice in the Misal. The yogurt further balances out the Misal Pav meal.
The recipe below is my personal and very adapted version of Misal Pav. So it is neither traditional nor authentic but an easier version with the flavours of Misal. You can use one of the two kind of beans or a half and half mix of both. Make the sprouts at home or get them from the store if available. About 1/2 to 3/4 cup of dried beans should produce 2 cups of sprouts. You can always use the extra sprouts in other dishes or add them to salads.
Soak the dried beans in enough water to cover them for about 6 to 8 hours. Drain the water completely and sprout them in a sprouter. Otherwise loosely tie the drained beans in a damp thin cotton towel or muslin cloth. They should sprout in about 6 to 10 hours depending on ambient weather conditions. Refrigerate in a dry flat container if not using immediately, for about 2 days at most.
In India, sprouts are used at the stage where the bean has roughly a half inch long tail and no leaves. I like to use a mix of matki or moath beans and moong beans. Both of them sprout in about the same time. Cook the sprouts with a little extra water (not too much though), as this liquid is used to cook the Tarri or Rassa. The sprouts should be cooked soft.
Misal can be cooked with different types of masla or spice mixes. I use Goda masala, but you can use ready-made misal masala, garam masala or pav bhaji masala. Misal is typically cooked to be on the spicier side, but you can adjust that to your preference. Ghee is the preferred fat to cook this dish, but you can use oil instead.
The Misal and the Tari or Rassa are typically cooked separately and mixed at the time of serving. I prefer to cook them together as one dish. This is the way Mumbai Misal is cooked. This is cooked ahead and the different parts come together just before serving. I like serving a potato curry on the side. You could omit this and instead add a couple of boiled potatoes, peeled and chopped, while cooking the Misal. You can serve the Pav (somewhat like slider buns) plain or buttered. Sliced bread is acceptable instead of Pav.
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]]>The post Smashed Cucumber Salad appeared first on My Diverse Kitchen - A Vegetarian Blog.
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I haven’t been to China, but you can find cucumbers everywhere come summer in India, especially in the North. We have the long thin almost snake like local varieties as well as the regular far watery ones. English cucumbers are quite common as well, of late. The cucumber isn’t one of my favourite vegetables but I do like it in certain dishes including this salad.
English or Lebanese cucumbers are the best for this kind of salad. These are longish thin and dark green skinned cucumbers with fewer or no seeds. They also have a deeper flavor and are less watery than regular cucumbers. Wash and pat them dry. Trim both ends and then give them a few gentle whacks along the length with a rolling pin. The idea is to gently crack the cucumbers unevenly, not turn them mushy!
Salt the cucumber pieces lightly so that they lose excess liquid (use this elsewhere in your cooking or in a juice or smoothie). This will keep the salad from becoming soggy. Mix in torn fresh coriander leaves and chopped spring onions (not traditional) for added flavor.
Mix together a little salt, some sugar, light soy sauce, rice vinegar, garlic and ginger paste in to smooth dressing. Add the dressing and some red chilli oil into the salad. Sprinkle toasted sesame seeds (or peanuts though not traditional) and serve immediately.
If you don’t have rice wine vinegar, use apple cider vinegar or lime or lemon juice. You can make your own chilli oil by heating up a little sesame oil and dropping some red chilli flakes into it. The oil needs to be hot enough to froth when the chilli flakes are added. It will give off a nice smoky aroma. If the oil is too hot, the chilli flakes will burn.
You will find recipes for Smashed Cucumber Salad with other non-traditional ingredients like feta cheese, edamame, meat like beef or chicken, chickpeas, avocado, etc. It’s all about personal preference but I feel this basic only cucumber version is really the best.
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]]>The post Korean Cream Cheese Garlic Buns appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>So I understand urban Koreans (on television anyways) love beer and soju (local alcohol made from rice or sweet potato); ramen/ ramyeon; all things pork, noodles and rice; Korean beef; kimchi; gimbap (Korean version of Sushi); tteokbokki; bibimbap; jjigae (stew), Korean fried chicken, and a host of street food.
They also enjoy bread and pastries, which though not traditionally Korean have become uniquely theirs. Like most Asian breads, Korean style breads are very soft, springy and often sweet. Korean Cream Cheese Garlic Buns which started as street food is one of them. They’re also known as Six-sided Cream Garlic Buns.
The Korean Cream Cheese Garlic Bun is nothing like the Western style Garlic Bread. Rather, it is a very soft bun that is divided into six equal segments or “leaves/ petals”. Dough is first baked into round buns. These are partially divided into six segments, and filled with a lightly sweetened cream cheese. They’re then dunked into custardy, lightly sweet and savoury garlic butter mixture. A second stint in the oven turns them lightly crunchy on the outside.
It may seem difficult to wrap one’s mind around a savoury, buttery and garlicky bread that’s a slightly sweet too. It did make me want to try it out, though. One has to eat this bun to understand how good it actually is.
Korean Cream Cheese Garlic Buns are said to have originated in Gangneung city in Gangwon-do Province. The Korean Cream Cheese Garlic Bun or Yukjjok (six-leaf) Garlic Bread is the signature bread at the Pain Famille bakery in Gangneung. Gangnam, Seoul’s fashionable district, supposedly made it popular and it can be found on a lot of cafés there. You can find this bun divided into eight “leaves” also and sometimes transversely cut little loaves.
The buns are easy enough to make, and this recipe makes six medium sized ones. You can double the recipe and keep the extra buns for burgers, sandwiches, soup, etc. The recipe below uses eggs, but I made mine without eggs and used egg-free mayo. I just left the eggs out, and my Korean Cream Cheese Garlic Buns turned out perfect. All dairy products here can be substituted with non-dairy ones if that’s how you want to go.
I also don’t get cream cheese easily here so I make a usable substitute at home. I blen equal portions of fresh paneer (milk cheese – curdle simmering milk with lime juice and strain well), 25% fat cream and thick yogurt.
These buns are meant to be reasonably sweet and savoury in taste. I personally don’t like bread in general to be sweet. So I reduced the sugar in the bread and the cream cheese a bit. I would suggest you adjust the sugar to your preference if you find the recipe to sweet.
The Panko bread crumbs as a topping are optional. They do however add a really nice light crunch. I didn’t have bread or bread crumbs so I used plain pound cake crumbs instead. That worked out really well too! You can bake the buns on one day and fill them with cream cheese, dunk them in garlic butter and bake them the next day. This makes quick work of making these buns and also serving them fresh out of the oven on demand.
The Bread Baking Babes are –
Bread Baking Babe Bibliothécaire – Katie
Blog from OUR kitchen – Elizabeth
My Kitchen In Half Cups – Tanna
Karen’s Kitchen Stories – Karen
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]]>The post Korean Style Pickled Radish appeared first on My Diverse Kitchen - A Vegetarian Blog.
]]>Korean Style Pickled Radish or Danmuji is bright yellow coloured Banchan (Korean side dish). I understand Danmuji translates as “sweet pickled radish”. So taste wise, Danmuji is somewhat sweet, salty, slightly tart and crunchy. Korean meals typically consist of rice or noodles, soup or stew served with side dishes called Banchan. The Banchan generally balance out the meal in terms of taste and texture. Kimchi is a very common Banchan.
Danmuji is an essential ingredient in Gimbap (Korean rice roll wrapped in seaweed sheet). It is usually served as Banchan with noodle dishes like Jjajangmyeon (noodles with black beans) or meat dishes. The fresh, cool, crunchy and sharp vinegary flavor helps cut through the taste of fatty food in particular.
This bright yellow Korean Style Pickled Radish is thought to have originated in Japan. The Japanese also eat pickled radish and there it is called Takuan. A Japanese Buddhist monk named Takuan Sōhō lived from 1573–1645. A noted poet and calligrapher, he is thought to have made the first yellow coloured pickled radish.
So how is Danmuji made? Daikon radish or Korean moo radish (Indian white mooli) is cut into thin rounds or long sticks. The pickling liquid is made by boiling together water, rice wine vinegar, turmeric, salt, sugar, peppercorns, bay leaves and garlic (optional).This liquid is poured over the prepped radish and allowed to cool to room temperature. Most Danmuji recipes these days use turmeric powder for the signature bright yellow colour. Traditionally though, the yellow colour came from dried Chija or Cape Jasmine/ Gardenia seeds.
Ideally the prepped radish is sun dried for a couple of days. I just skipped this and went right down to pickling them. Korea grows and eats a lot of rice, so it makes sense they use rice wine vinegar. If you can’t find it, use apple cider vinegar instead. Regular white vinegar has a very sharp taste which doesn’t do well here.
The amount of pickling liquid must be enough to submerge the prepped radish, so make adjustments for more if needed. Once pickled, leave the radish on the countertop overnight. Then refrigerate and use as required.
You don’t have to necessarily eat a Korean meal to serve Danmuji. I find Danmuji good with plain rice, and Indian flatbreads like chappathi, and parathas. I like this so much that I tend to snack on it, straight from the jar!
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