Japanese Pickled Daikon Radish (Bettarazuke)
Bettarazuke is a mildly sweet and crunchy daikon pickle that originates from Tokyo. Its unique aroma and crunchy texture will leave you reaching for more!
- Prep time
- 15 min
- Cook time
- 33 hr 46 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g daikon radish
- 15 g salt (5% of the weight of the daikon)
- 125 ml amazake (sweet fermented rice drink) ((fermented rice drink))
- 10 g salt
- 20 g sugar
- 1 dried red chili pepper
- 5 g dried kelp (kombu) ((kombu) optional for added umami)
Instructions
- 1
Peel 300 g daikon radish and cut in half lengthways. If the daikon is particularly thick, cut them in half again (long quarters).
- 2
Place the pieces in a large sealable freezer bag and sprinkle in 15 g salt.
- 3
Massage the salt over the daikon, then push the air out of the bag, seal it and place it in the fridge overnight.
- 4
Remove the daikon from the bag and dry it thoroughly with kitchen paper. Pour the accumulated liquid out of the bag and rinse it thoroughly with cold water.
- 5
Cut the daikon into 0.5-1cm thick slices. (Approx 1/4 inch)
- 6
Deseed 1 dried red chili pepper and break it into small pieces, and use scissors to cut 5 g dried kelp (kombu) into thin strips. Place them in the bag along with the daikon slices and add 125 ml amazake (sweet fermented rice drink), 10 g salt and 20 g sugar.
- 7
Push the air out of the bag, seal it and massage the ingredients together for about one minute. Store in the fridge overnight.
- 8
Once you're happy with the flavor, drain the liquid and transfer the pickles to air tight container. Enjoy as a snack or side with a Japanese meal!