PIckled Daikon (My Aunt Keiko's Recipe) 大根の漬物
The best pickled Daikon Radish recipe from my aunt Keiko
- Prep time
- 10 min
- Cook time
- 7 hr
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Daikon Radish
- 50 g salt
- 54 ml rice vinegar
- 9 ml mirin
- 100 g sugar
- 15 g bonito flake
- 15 g threaded kelp
Instructions
- 1
Wash the daikon radish and slice it about 15cm long and 5mm thickness.
- 2
Sprinkle salt over the sliced daikon and toss them to evenly coat daikon with salt.
- 3
Leave it for 6-7 hours.
- 4
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.
- 5
After 6-7 hours, drain and squeeze out the excess water off the sliced daikon radish. ( do not wash them )
- 6
Lay the daikon radish into a large container and sprinkle a little bit of bonito flake, kelp, and vinegar mixture. Repeat the process until all the ingredients are used.
- 7
Leave it in room temperature for a week.