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Pickled in sweet vinegar, this Daikon Amazuzuke is perfect for cleansing the palate and enhancing the flavors of your meal. Meal prep ahead of time and serve it as a side dish or salad to enjoy!
Tsukemono – Amazuzuke (Sweet Vinegar Pickling)
INGREDIENTS
- 8 oz daikon radish (227 g) (you can substitute with regular radish and turnips – cut into thin wedges)
- 3 oz carrot (85 g)
- 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 1 dried red chili pepper
- ½ lemon
Amazu
- 1 cup rice vinegar (240 ml)
- ½ cup sugar (100 g)
- 1-2 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (2 tsp for summer to replenish the salt)
INSTRUCTIONS
- Gather all the ingredients.
To Prepare Amazu (Sweet Vinegar Pickling Liquid)
- In a small saucepan, combine 1 cup rice vinegar, ½ cup sugar, and 2 tsp salt. Whisk well to combine over medium heat. Once boiling, turn off the heat. Let cool to room temperature.
- Once Amazu is cool, transfer to a mason jar or an airtight container. You can keep Amazu in the refrigerator for up to 2-3 months.
To Prepare Vegetables
- Peel the daikon and cut into ¼-inch slabs and then into sticks.
- Peel the carrot, cut into thin slabs, and then cut into thin strips.
- Put the daikon and carrot in the plastic bag and add 1 tsp salt.
- Close the bag and rub the vegetables from outside the bag for 1 minute and set aside for 15 minutes. Open the bag and drain the liquid completely that’s released from the vegetables.
To Make Amazuzuke
- Add ¼ cup Amazu into the bag and combine with vegetables.
- Cut the red chili pepper into rounds and remove seeds (if you don’t want it to be too spicy). Add the red chili pepper rounds into the bag.
- Squeeze the half lemon and rub the vegetables from outside the bag.
- Set aside for 15 minutes (or a few hours, if you prefer) to marinate the vegetables. Serve the Amazuzuke in a bowl.
To Store
- You can keep in the refrigerator for up to 3 days.
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