How to make sweet and mild "Bettarazuke" pickled daikon.
- Peel the daikon radish and cut in half lengthways. (If it's a particularly thick daikon, cut into quarters lengthways.)
- Place the daikon in a ziplock bag and add 15g salt.
- Massage the salt over the daikon.
- 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.)
- Remove the daikon from the bag and dry it thoroughly. Discard the liquid accumulated in the ziplock bag.
- Cut the daikon into 0.5-1cm thick slices. (Approx 1/4 inch)
- Deseed the chili and break it into small pieces.
- Using scissors, cut the dry kombu into thin strips.
- Place the sliced daikon back into the ziplock bag with 150g amazake, 10g salt, 20g sugar, the sliced kombu and chili pieces.
- Seal the ziplock bag and place in the fridge overnight.
- Enjoy as a snack or side! Eat within one week.
Eat within one week.
- Prep Time: 15 mins
- Pickling Time: 2 days
- Category: Pickles
- Method: Pickling
- Cuisine: Japanese
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