Servings: 1 kg
Daikon No Tsukemono (Pikled Daikon)大根の漬物
The most delicious Tsukemono (Japanese Pickled Daikon) I’ve ever tasted featuring crisp, refreshing daikon with the perfect balance of sweet and tangy flavours.
Ingredients
- 1 kg Daikon Radish
- 50 g salt
- 60 ml rice vinegar
- 10 ml mirin
- 100 g sugar
- 15 g bonito flake
- 15 g threaded kelp
Instructions
- Wash the daikon radish and slice it about 15cm long and 5mm thickness.
- Sprinkle salt over the sliced daikon and toss to evenly coat every piece with salt.
- Leave it for 7-8 hours.
- After 6-7 hours, drain and squeeze out the excess water off the sliced daikon radish (do not wash them).
- Combine the rice vinegar, mirin, and sugar in a small saucepan. Bring it to boil over medium heat, when all the sugar has dissolved, turn the heat off and let it cool down.
- Lay the daikon radish into a large container and sprinkle a little bit of bonito flake, kelp, and the vinegar mixture. Repeat the process until all the ingredients are used.
- Leave it in cool room temperature for a week.
Notes
* Leaving it for a week to mature time is not included in the cooking time.
Nutrition
Serving: 1kg, Calories: 639kcal, Carbohydrates: 144g, Protein: 16g, Fat: 1g, Cholesterol: 10mg, Sodium: 19699mg, Potassium: 2400mg, Fiber: 16g, Sugar: 126g, Vitamin C: 220mg, Calcium: 282mg, Iron: 4mg