Sunday, January 24, 2021

Japanese Pickled Daikon Radish (Tsukemono) | Japanese Cooking Video Recipe

Japanese radish (non-spicy) recipe is the perfect compliment to any dish because it's salty-sweet, sour, and crunchy.

Use fresh Daikon when preparing pickles. I used purple Daikon which my daughter grew at kindergarten. You can use regular white Daikon radish, too.

Japanese Pickled Daikon Radish

You can keep it in the fridge for a week 😉


Japanese Pickled Daikon Radish (Tsukemono)

Difficulty: Easy
Time: 10min
Number of servings: N/A

250g (9oz.) Daikon radish
2 tbsp. vinegar
1 tbsp. sugar
1.5inch (5cm) Kombu kelp

1. Wash and cut Daikon (with skin is ok) into 1/2 or 1/4 slices. Rub with 1/2 tsp. salt and leave for 20 min. Rinse and drain well.
2. In a sauce pan or microwave, heat vinegar, sugar and a pinch of salt until it comes to a boil.
3. Wipe and clean dirts from Kombu kelp.
4. Put all the ingredients in a Ziploc bag and keep in the fridge overnight or more.


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