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Pickles (pickled radish) | Recipe transcription from Kuma no Genkai Shokudo

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Ingredients

Japanese white radish : 1/2 bottle
(A)Vinegar : 大さじ2
(A) Cane sugar : 大さじ5
(A) Salt : 大さじ1/2
(A) Hawk's claw : 適量

Time required

5minutes

Procedure

1) make preparations 00:36
Wash the radish thoroughly and pat dry with kitchen paper.
Cut the daikon radish in half lengthwise and make several vertical lines at a depth of 3 to 5 mm.
Cut the radish in half horizontally.
2) pickle 01:53
Put the daikon radish and (A) into a zippered bag, close the zipper, and mix everything well.
Squeeze the air out of the ziplock bag and place it in the refrigerator for one day.
3) 盛り付ける 04:24
Chop the daikon radish and arrange it in a bowl.

Point

・You can use 1/2 radish, either the tip or the head, whichever you prefer.
・You can use daikon radish with the skin on, but if you prefer, you can peel it.
・When peeling the skin of daikon radish, there is no need to make veins.
・In the video, cane sugar is used, but you can use any sugar you like.
・Rice vinegar is recommended, but grain vinegar is also fine.
・If you don't like hawk claws, you don't need to use it.
・The time required for soaking in the refrigerator is not included.