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00Ingredients
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2 large daikon radishes, peeled and shredded
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1 teaspoon salt
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1 teaspoon sugar
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l to 2 hard-boiled eggs, peeled and chopped
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1 apple, peeled, cored, and shredded
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4 to 6 tablespoons sour cream
Instructions
Place the daikon in a bowl and sprinkle the salt and sugar over the top and toss to mix well. Let the radishes sit at room temperature for 30 minutes. Transfer the radishes to a large sieve and press firmly on the shredded pieces to get out as much moisture as possible and discard the liquid.
Return the daikon to the bowl, toss with a fork to separate the pieces, and add the chopped hard-boiled eggs and shredded apple. Stir in sour cream, mixing gently but thoroughly and serve.
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| 4 |
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Sharon Hudgins discovered this recipe when she was living in the Russian Far East, where it was made with large white Japanese daikon radishes. The same recipe would be made in European Russia with the large, bulbous white radishes that grow there.
Ingredients
InstructionsPlace the daikon in a bowl and sprinkle the salt and sugar over the top and toss to mix well. Let the radishes sit at room temperature for 30 minutes. Transfer the radishes to a large sieve and press firmly on the shredded pieces to get out as much moisture as possible and discard the liquid. Return the daikon to the bowl, toss with a fork to separate the pieces, and add the chopped hard-boiled eggs and shredded apple. Stir in sour cream, mixing gently but thoroughly and serve.
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