On Sun, 16 Jun 2013 15:58:00 -0500, Sqwertz >
wrote:

>On 16 Jun 2013 19:54:01 GMT, notbob wrote:
>
>> On 2013-06-16, Sqwertz > wrote:
>>
>>> I make this all the time and there's no way it will last 3 months in
>>> the fridge. After a week it smells like hell as the daikon starts to
>>> ferment - and not in a good way like kimchi.
>>
>> First, it's not kimchi, and second, it takes a week or two jes to
>> pickle in the first place. They don't pickle instantly.
>
>I've made this stuff at least 30 times. It only takes a day to
>marinate. The stuff is only 1/8 square - why would it take a week to
>pick up the flavorings?
>
>And after 7-10 it's unusable. There is not enough vinegar or salt in
>here to even call it a pickle. It's over 5 cups of product with 1/2
>cup of the milder rice vinegar. The daikon will start to ferment and
>stink to high heaven.
>
>> Apparently, your mileage varies.
>
>Yes, it does. You've made it once from what I can tell (and never
>even used it on your banh mi). I've made it a few dozen times as part
>of various Vietnamese dishes.
>
>http://www.flickr.com/search/?q=banh...w=72758916@N04
>(and those are just the ones I've uploaded)
>
>-sw


Thanks for posting the pics; how do you cook the small Bok Choy? My
experience is they are extremely fragile - Mike