Daikon Bettarazuke with Shio-koji
Sunday, September 6, 2020
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Daikon Bettarazuke with Shio-koji.
You can have Daikon Bettarazuke with Shio-koji using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Daikon Bettarazuke with Shio-koji
- You need 1/2 of Daikon radish.
- It's of Pickling Liquid.
- It's 1 of ※ 4 tablespoons Shio-koji.
- You need 1 of [1 and 1/3 tablespoon ] (Salt, if you don't have Shio-koji).
- It's 1 of and 1/3 tablespoon Vinegar.
- You need 1 tbsp of Sake.
- Prepare 90 grams of Sugar.
Daikon Bettarazuke with Shio-koji instructions
- Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves)..
- Peel the skin..
- Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well..
- Using a large resealable plastic storage bag, combine the daikon from Step 2 and the pickling liquid from Step 3. Make sure to remove as much air from the bag as possible to get the pickling liquid to coat the daikon..
- Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves..
- Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days..
- Adjust the amount of shio-koji used..