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Japanese Pickled Daikon Radish (Bettarazuke)
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Japanese Pickled Daikon Radish (Bettarazuke)

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Additional Time
2 d
Total Time
2 d 15 mins
Servings: 8 portions
Course: Side Dish, Appetizer, Snacks
Cuisine: Japanese

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
    Cup of Yum
  1. Peel 300 g daikon radish and cut in half lengthways. (If it's a particularly thick daikon, cut into quarters lengthways.)
  2. Place it in a ziplock bag and add 15 g salt.
  3. 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
  1. Remove the daikon from the bag and dry it thoroughly. Discard the accumulated liquid and rinse out the bag.
  2. Cut the daikon into 0.5-1cm thick slices. (Approx 1/4 inch)
  3. 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.
  4. Push the air out and seal the ziplock bag. Massage the ingredients together and place in the fridge overnight.
  5. Enjoy as a snack or side!

Notes

  • Store in the refrigerator and consume within about 3 days.