Raw Oysters Recipe
kimchi water & pickled daikon -OR- pineapple tepache, chili flake, lime
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Ingredients
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Oysters
Kimchi Water & Pickled Daikon
Pineapple Tepache
Chili Lime Seasoning
Method
Preparation
- 1
Shucking Oysters
Rinse the fresh oysters under cold water and shuck them carefully, keeping the liquid inside the shells.
- 2
Pickling Daikon
For the pickled daikon, slice the daikon radish thinly and mix it with salt and sugar. Add rice vinegar and let it pickle for at least 30 minutes.
- 3
Making Tepache
For the pineapple tepache, combine the pineapple peel, core, brown sugar, water, cinnamon stick, and cloves in a pot. Boil for 15 minutes, then let it cool and strain the liquid.
Serving
- 4
Plating
Serve the oysters chilled on a platter with kimchi water and pickled daikon on one side, and pineapple tepache with chili flakes and lime on the other.