We have many varieties of pickles in Japan and this is one of the most popular ones. I have made it with lemon instead of the traditional yuzu. These are lovely served with any of the sushi in this book.
Place the daikon in a glass or ceramic bowl, sprinkle with the salt and massage them together. Leave for 30 minutes, until the liquid is released from the daikon.
Use clean hands to squeeze the daikon to remove any excess liquid.
Mix the vinegar, sugar, lemon juice and lemon peel in a small bowl until the sugar dissolves. Pour the pickling liquid onto the daikon, making sure the daikon is completely covered. Refrigerate for at least 1 hour, or overnight if you have time.
Decant the mixture into a sterilised jar, refrigerate and consume within 4 days.
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