Daikon Bettarazuke with Shio-koji
- 1/2 Daikon radish
- 1 4 tablespoons Shio-koji
- 1 1 and 1/3 tablespoon (Salt, if you don't have Shio-koji)
- 1 and 1/3 tablespoon Vinegar
- 1 tbsp Sake
- 90 grams Sugar
- Cut the daikon radish into quarters lengthwise.
- (If the diameter is around 8 cm, just cut it into halves).
- Peel the skin.
- Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar.
- Mix well.
- Using a large resealable plastic storage bag, combine the daikon from Step 2 and the pickling liquid from Step 3.
- Make sure to remove as much air from the bag as possible to get the pickling liquid to coat the daikon.
- Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves.
- Place it in a fridge and let it sit, flipping occasionally.
- It should be ready to eat after about 3 days.
- Adjust the amount of shio-koji used.
radish, shiokoji, salt, vinegar, sake, sugar
Taken from cookpad.com/us/recipes/155914-daikon-bettarazuke-with-shio-koji (may not work)