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90minutes
Peel the radish and cut it into three equal parts. Cut into 1 cm width with the cut end facing down. Stack the cut pieces and cut into 1 cm sticks. This is called time signature cutting.
Put the cut radish and salt in a plastic bag, put air in the plastic bag and shake well, then knead the bag to let the salt blend in, and let it sit for 20 minutes to drain the water.
Cut the yuzu peel into thin strips and cut into julienne. Cut the fruit in half and squeeze the juice.
Put sugar and vinegar in a bowl, heat in a microwave for 40 seconds, mix well and dissolve the sugar.
Cut the end of the radish bag after 20 minutes with scissors, and squeeze the water out of the bag.
Put radish, yuzu peel, pickled juice, and yuzu juice in a closed container, mix well, and let it sit in the refrigerator for 1 hour to let it blend in.
Easy and delicious.
The ratio of sugar to vinegar in the pickled juice is 1: 1.
If you don't have a closed container, use a zippered plastic bag.
When peeling the yuzu, be careful not to turn it to the white part. (Because of bitterness)
It will be more delicious if you let it acclimatize well before putting it in the refrigerator.
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