Daikon marinated in beer #2 大根のビール漬け 二回目

japanese cake

As I promised in the prior post on Daikon marinated in beer, I played with the kind of beer I used and types of vegetables. The last time I used Sam Adams Summer Ale which is a more pilsener-like light-colored beer (ale). This time I used Sam Adams Brown Ale which is a bit more robust and darker ale. The proportion of other ingredients is about the same but I used a whole bottle of beer (350ml or 12 oz) and almost proportionally increased the remaining ingredients. Beer (12 oz), rice vinegar (50ml), sugar (100 grams), salt (50 grams), Japanese hot mustard powder (20 grams). Like before, I peeled and cut a daikon into 4-5 inch long pieces and quartered. I used a half of a large daikon. I also added small carrots (2) and mini-cucumber (3).

After 7 days, the daikon and carrot are good but may be a bit too mustardy (especially the daikon). The cucumber was a bit shriveled up. I added a new mini-cucumber and tasted it after one day. The above pictures are one day old cucumber and 8 day old carrot and daikon. All are good but by far, daikon is the best. I will reduce the mustard powder next time and leave cucumber probably for 2 days. This cucumber was not shriveled up but did not have enough flavor penetrated. I am not sure of the difference between the brown and summer ales but the brown ale appears to add more depth to the flavor. Among the vegetables, there is no question that daikon is the best as everybody has indicated.

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