Tsukemono (Japanese radish pickled in yogurt)｜Registered dietician: Ayako Sekiguchi's wellness kitchen's recipe transcript

・Easy to make with lactic acid bacteria in yogurt.
・Seasonal vegetables (eggplants, thinly sliced pumpkin, turnips, cucumbers, carrots, etc.) are also recommended.
・In addition to kelp, you can also add chopped yuzu peel and hawk's claws.
・By using the skin of daikon radish, which is rich in vitamin C, you can also take in the dietary fiber contained in the skin.
・If you hit the tip of the knife against the cutting board and lift the handle, you can neatly insert the hidden knife without cutting it off.
・By inserting a hidden knife, you can shorten the pickling time and speed up fermentation.
・When using cucumbers and eggplants, make cuts in the skin.
・By matching the bag to the size of the ingredients, the yogurt spreads efficiently and can be pickled without waste.
・By soaking in yogurt, the rice bran smell disappears, and the sourness of yogurt makes it refreshing to eat.
・The pickled bed can be used for dressings and soups. In the video, olive oil, vinegar, pepper, etc. are added to make a dressing.
・Add curry powder, grated garlic, chopped parsley or herbs to the dressing. It goes well with salads, aemono, and potato salad.