Daikon Bettarazuke with Shio-koji

1. 1

   Cut the daikon radish into quarters lengthwise.

2. 2

   (If the diameter is around 8 cm, just cut it into halves).

3. 3

   Peel the skin.

4. 4

   Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar.

5. 5

   Mix well.

6. 6

   Using a large resealable plastic storage bag, combine the daikon from Step 2 and the pickling liquid from Step 3.

7. 7

   Make sure to remove as much air from the bag as possible to get the pickling liquid to coat the daikon.

8. 8

   Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves.

9. 9

   Place it in a fridge and let it sit, flipping occasionally.

10. 10

    It should be ready to eat after about 3 days.

11. 11

    Adjust the amount of shio-koji used.

* Per serving · 4 servings · Values may vary.

No additional tips available.