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Bettarazuke in a brown dish top down view

Bettarazuke (Japanese Pickled Daikon Radish)


  • Author: Yuto Omura
  • Total Time: 48 hours 15 minutes
  • Yield: 6-8 servings 1x

Description

How to make sweet and mild "Bettarazuke" pickled daikon. 


Ingredients

Scale

Day 1

  • 300g Daikon radish
  • 15g Salt (5% of the weight of the daikon)

Day 2

  • 125ml (150g) Amazake
  • 10g Salt
  • 20g Sugar
  • 1 Dried chili
  • 5g Kombu (Optional - adds umami)

Instructions

Day 1

  1. Peel the daikon radish and cut in half lengthways. (If it's a particularly thick daikon, cut into quarters lengthways.)
  2. Place the daikon in a ziplock bag and add 15g salt.
  3. Massage the salt over the daikon.
  4. Seal the ziplock bag and place it in the fridge overnight. (Tip: Store the ziplock bag in a bowl or on a plate to prevent a mess if it leaks.)

Day 2

  1. Remove the daikon from the bag and dry it thoroughly. Discard the liquid accumulated in the ziplock bag.
  2. Cut the daikon into 0.5-1cm thick slices. (Approx 1/4 inch)
  3. Deseed the chili and break it into small pieces.
  4. Using scissors, cut the dry kombu into thin strips.
  5. Place the sliced daikon back into the ziplock bag with 150g amazake, 10g salt, 20g sugar, the sliced kombu and chili pieces.
  6. Seal the ziplock bag and place in the fridge overnight.
  7. Enjoy as a snack or side! Eat within one week.

Notes

Eat within one week. 

  • Prep Time: 15 mins
  • Pickling Time: 2 days
  • Category: Pickles
  • Method: Pickling
  • Cuisine: Japanese

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