Have you ever tasted picked daikon? It’s a delightfully vinegary and crunchy root vegetable surprise from a vegetable I’m not sure I would have tried without the pickling. Popular for both Korean banchan and Japanese cuisine – takuan. As my first canning “solo” project, I decided yes this would be a fun place to start. I thought of the stir fry, noodle, and snack opportunities!
I’m so glad Kyle bailed me out because oh my, it was a lot more work than I expected. I was fine with the mise en place. Peeling, chopping, and soaking the radish in salt to extract liquid was no big deal. I find this part of canning relaxing. Where I got in the weeds was the part that involves boiling water.
Making Pickled Daikon Radish
As a clumsy person, placing glass jars into boiling water to sanitize was daunting. The hissing cauldron of steam and water showed me its fury a few times. Once I got passed getting burned, there was the tiny detail of not breaking the jars when placed into the boiling water. Boiling lids to boot.
Now to the second part of canning, I take for granted when working with Kyle – his ability to understand pickle brines. He can find peace in the process where my head is still computing how this all works. Needless to say, I got nervous and asked him to help me with making a safe and accurate pickle brine for these picked radishes (takuan). 🌞
As I mentioned briefly in #1 – Welcome I am studying Japanese, something I plan to share more of at a later point, but with studying Japanese, canning this Japanese dish gave me the opportunity to practice writing hiragana. I chose to label the jars in Japanese to give myself the opportunity to practice not only writing the syllables of the hiragana writing system but to hopefully retain these syllables in my brain by having to read the word in Japanese. It’s a small detail, but I hope to do more in order to commit the language systems and words to heart.
Crosley: A Fine Car
We had a rather big delight dazzle our television on Thursday night – the premiere of The Grand Tour’s Eurocrash special which may be the best one they’ve made on The Grand Tour. I say that every time a new one premieres, but I don’t know, this one just hit a new stride and then topped all my expectations. It’s like the new Ateez album that was released on June 16, I was a fan and then they made the Bouncy (KHot Chilli Peppers) Music Video and I’m fangirling even harder.
I’ve watched Eurocrash twice since Thursday and I’ve laughed as much as I do when I watch Top Gear UK with Clarkson, Hammond, and May. Their creativity continues to surprise me.
I particularly enjoyed the three cars selected for this road trip through Poland, Slovakia, Hungary, and Slovenia. Richard chose the toon-town convertible truck, the Chevy SSR. It looks like something Goofy would drive around Disney World in the 1990s.
Jeremy’s Cruella De Ville car I absolutely loved because I have an affection for cars aesthetics between the 1920s-1940s cars. I love design from that time period and sometimes I wish the shift in car design into the 1950s had been pushed back for a few decades. The Mitsuoka Le Seyde reminded me of the cars in The Legend of Korra actually.
Now James’ car was a whole other ball game, it was an actual 1940s car that aside from the terrible engine seemed almost futuristic to me in that wonderfully nostalgic way of the Jetsons. I think Crosley had some good ideas with it if only the motor was made for an actual car. The hot rod with a specific slogan was their best comedy backup car to date!
I left that special feeling properly chuffed and dreaming of visiting the beautiful countries of Eastern Europe.
One Rabbit Riot 