- Japanese white radish : 3kg (root part)
- 砂糖 : 500g
- 酢 : 1/2カップ（100cc）
- 塩 : 1/2カップ弱（90g）
- 柚子 : 1個
Peel the radish with a peeler and cut off the roots and roots.
After cutting it in half horizontally, divide it into 4 pieces vertically and divide one radish into 8 equal parts.
Cut the yuzu
For yuzu, peel the skin thinly with a kitchen knife and cut into julienne.
Cut the flesh in half and squeeze the juice.
Match the materials
Arrange the radishes in a pickle container, sprinkle with shredded yuzu, and sprinkle with sugar and salt.
Sprinkle with vinegar and add yuzu juice.
・ The length of the radish may be cut according to the size of the container to be pickled.
-There is no need to weigh when saving.
・ Since it is easily damaged in the summer, it is recommended to soak it in a small amount so that it can be stored in the refrigerator.
・ During storage, the water will rise, so shake it occasionally until it is soaked so that the seasoning does not get stiff, and when the radish becomes soft after a few days, it is ready to eat. If you put it a little more, it will be even more delicious.
・ When eating, take it out of the container and cut it into pieces that are easy to eat. You can eat it as it is without sprinkling soy sauce. If you want to remove salt and sugar as much as possible, wash it lightly with water and then cut it.
・ After soaking, put the juice in a tapper or zip lock and put it in the refrigerator. Can be stored in the refrigerator for about 10 days.