Pickled Daikon

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Ingredients

  • 500 g (11/10 pounds) daikon
  • Yuzu peel, one piece

Vinegar Mixture

  • 2 Tbsp rice vinegar
  • 1 tsp sake
  • 1 tsp sea salt
  • 6 Tbsp raw sugar

Method

Combine ingredients for the vinegar mixture and simmer over low heat to dissolve sugar and salt. Set aside to cool.

Peel and cut daikon into bite-size wedges (about 0.5–1 cm thick).

Put daikon, yuzu and vinegar mixture in a resealable bag. Remove any air from the bag, seal and refrigerate for 1–2 days.

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