Mariko’s Overnight Pickle

Name: Mariko’s Overnight Pickle
Cuisine: Japan
Ingredients: 1 teaspoon sea salt; ½ pound daikon, preferably the middle or upper section, peeled and finely chopped (about 1½ cups); Generous pinch of bonito flakes; 1 small piece kombu, briefly rinsed and broken into pieces; 2 dried red chiles

Preparation info

Makes just over
1½ cups
pickles

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This quick pickles is a little salty, a little hot, easy to make, and very tasty. It’s made with daikon, but you can use a mixture of carrot and seeded cucumber instead.

Ingredients

½ pound daikon, preferably the middle or upper section, peeled and finely chopped (about 1½ cups)
Generous

Asia
Japan
Preserve
Gluten-free
Pescatarian

Method

Mix all the ingredients together in a bowl. Place a plate or lid on top of the mixture and weight with a heavy jar or pot. Set aside for 24 hours at room temperature.

To serve, rinse off the amount of pickle you need and squeeze out the excess water, discarding the chiles and kombu. The pickle can be kept for 3 days in the refrigerator. (After the first 24-hour pressing, remove the weig