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漬物（甘口たくあん漬け）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Ingredients

Japanese white radish : 500g
塩 : 10g
甘酒(濃縮タイプ) : 100g
昆布 : 1本

Time required

10minutes

Procedure

1) Prepare the radish 00:36
Put the salt in a ziplock storage bag.
Cut the daikon into quarters lengthwise and lightly scratch the skin side with a fork.
Place the daikon radish in a zip-top storage bag, mixing with salt.
Remove air well.
Leave it in the refrigerator for 1 to 3 nights and then drain the daikon radish.
2) pickle 04:06
Discard the water from Step 1.
Add amazake (concentrated type) and mix well with the radish.
Cut the kelp with scissors and add it to a ziplock storage bag.
Gently rub the zippered storage bag to mix the ingredients.
Remove air well.
Marinate in the refrigerator for 1 to 3 days.
3) Serve 06:43
Remove the daikon radish from the bag from step 2 and cut it into 1cm thick pieces.
Complete by serving in a bowl.

Point

・The time required does not include the time for salting and pickling the radish.
・The amount of salt is 2% of the weight of the radish.
・2% salt content is the amount that gives the product a bland taste.
・Use daikon radish with the skin on.
・The purpose of scratching the skin of daikon radish is to make it easier for water to come out from the skin surface.
・The condition of the radish will change depending on the number of days it is salted, so salt it to your desired finish.
・It is healthy because it uses amazake (sweet sake) and no sugar.
・When pickling, make sure to remove the air from the zippered storage bag and let the salt and amazake adhere to the daikon radish.