Life THEATER: Useful cooking videos Time required : 15minutes
- Japanese white radish : 700g
- (A)塩 : 21g
- (A)酢 : 21g
- (A)甜菜糖 : 35g
- (A)切り昆布 : 3g
Prepare the radish
Wash the radish with water.
Cut according to the size of the storage bag.
Cut the thick part into four pieces.
Cut the thin part in half.
Place in a storage bag and weigh.
Put (A) in 1.
Knead and blend.
Remove the air and close the mouth of the storage bag.
Put it in a plastic bag.
Soak in the refrigerator for 3 days to 1 week.
・ Use the amount of radish you want to use.
・ In step 1, cut the thick part of the radish into 4 pieces to make it easier to pickle.
・ The amount of seasoning is 3% for salt and vinegar and 5% for sugar beet to the weight of radish. If you like sweetness, use 8-10% sugar beet.
・ Dashi kelp may be used as a substitute for cut kelp. In that case, use 10 cm.
・ Cut kelp may be omitted.
・ If you like, you can add yuzu peel or hawk claws.
・ You may use your favorite vinegar.
・ Honey may be used as a substitute for sugar beet.
・ Cucumber, carrot and celery may be used instead of radish.
・ The time required for soaking in step 3 is not included in the required time.
・ You can eat it after 3 days.
・ Even after you start eating, if you soak it in pickled soup, the taste will become stronger and you can enjoy the change.
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