lunch · vegan · vegetarian · dairy-free · gluten-free
Cured radish 'prosciutto'
Thin daikon slices salt-cured and slow-dried until chewy and savory, for snacking or salads.
- Time
- 240min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the daikon into long 0.3 cm planks.
-
2
Toss with salt and sugar and weigh down in a dish 1–2 hours; rinse and pat very dry.
-
3
Toss with paprika, pepper and oil.
-
4
Dry on a rack at 79°C (175°F) for 2–3 hours until leathery but pliable. Refrigerate up to a week.
