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PIckled Daikon (My Aunt Keiko's Recipe) 大根の漬物
The best pickled Daikon Radish recipe from my aunt Keiko
Prep Time
10 mins
Cook Time
7 hrs
Total Time
10 mins
Servings: 1 kg
Calories: 639 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 1 kg daikon radish
- 50 g salt
- 54 ml rice vinegar
- 9 ml mirin
- 100 g sugar
- 15 g bonito flake
- 15 g threaded kelp
Instructions
- Wash the daikon radish and slice it about 15cm long and 5mm thickness.
- Sprinkle salt over the sliced daikon and toss them to evenly coat daikon with salt.
- Leave it for 6-7 hours.
- Combine the rice vinegar, mirin, and sugar in a small saucepan. Bring it to boil over medium heat, when all the sugar has dissolved, turn the heat off and let it cool down.
- After 6-7 hours, drain and squeeze out the excess water off the sliced daikon radish. ( do not wash them )
- Lay the daikon radish into a large container and sprinkle a little bit of bonito flake, kelp, and vinegar mixture. Repeat the process until all the ingredients are used.
- Leave it in room temperature for a week.
Cup of Yum
Notes
- Leaving it for a week to mature time is not included in the cooking time.
Nutrition Information
Serving
1kg
Calories
639kcal
(32%)
Carbohydrates
144g
(48%)
Protein
16g
(32%)
Fat
1g
(2%)
Cholesterol
10mg
(3%)
Sodium
19699mg
(821%)
Potassium
2400mg
(69%)
Fiber
16g
(64%)
Sugar
126g
(252%)
Vitamin C
220mg
(244%)
Calcium
282mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1kg
Amount Per Serving
Calories 639
% Daily Value*
| Serving | 1kg | |
| Calories | 639kcal | 32% |
| Carbohydrates | 144g | 48% |
| Protein | 16g | 32% |
| Fat | 1g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 19699mg | 821% |
| Potassium | 2400mg | 51% |
| Fiber | 16g | 64% |
| Sugar | 126g | 252% |
| Vitamin C | 220mg | 244% |
| Calcium | 282mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.