Japanese Pickled Daikon Radish Recipe (Bettarazuke)

By Sudachi

Ingredients

Instructions

1. Peel 300 g daikon, cut it in half lengthways, and cut again into long quarters if very thick.
2. Put the pieces in a large sealable freezer bag, add 15 g salt and massage it over the daikon.
3. Expel the air, seal the bag and refrigerate overnight.
4. Remove the daikon, pat it dry with kitchen paper, then pour off the liquid that has collected in the bag and rinse the daikon well with cold water.
5. Cut into 0.5–1 cm slices.
6. Deseed 1 dried chili and break it into small pieces; cut 5 g kombu into thin strips with scissors (optional).
7. Return the daikon, chili and kombu to the bag, then add 125 ml amazake, 10 g salt and 20 g sugar.
8. Expel the air, seal and massage for about one minute, then refrigerate overnight.
9. Drain the liquid once the flavour suits you, and transfer the pickles to an airtight container.

Summarized from Sudachi's video. Watch it for the details.

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