Japanese Pickled Daikon Radish (Bettarazuke)
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Japanese Pickled Daikon Radish (Bettarazuke)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Day 1
- 300 g daikon radish
- 15 g salt 5% of the weight of the daikon
Day 2
- 125 ml amazake (fermented rice drink)
- 10 g salt
- 20 g sugar
- 1 dried red chili pepper
- 5 g dried kelp kombu) optional for added umami, kombu
Instructions
Day 1
- Peel 300 g daikon radish and cut in half lengthways. (If it's a particularly thick daikon, cut into quarters lengthways.)
- Place it in a ziplock bag and add 15 g salt.
- Massage the salt over the daikon, then seal the ziplock bag and place it in the fridge overnight. Tip: Store the ziplock bag in a bowl or on a plate to prevent leaks.
Day 2
- Remove the daikon from the bag and dry it thoroughly. Discard the accumulated liquid and rinse out the bag.
- Cut the daikon into 0.5-1cm thick slices. (Approx 1/4 inch)
- Deseed 1 dried red chili pepper and break it into small pieces, and use scissors to cut 5 g dried kelp (kombu) into thin strips. Place them in the ziplock bag along with the daikon slices and add 125 ml amazake, 10 g salt and 20 g sugar.
- Push the air out and seal the ziplock bag. Massage the ingredients together and place in the fridge overnight.
- Enjoy as a snack or side!
Notes
- Store in the refrigerator and consume within about 3 days.
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