"Tsukemono"
Ingredients
- 1 large daikon
- 100 g granulated sugar | (0.5 cup)
- 60 g rice vinegar *(see notes) | (4 tbsp)
- 24 g salt | (4 tsp table salt)
- 0.25 tsp gochugaru or chili flakes
- A few drops of yellow food coloring
Instructions
- Slice daikon in half down the length. Cut halves into 1/4” half-moon slices.
- Add daikon and remaining ingredients to a large mason jar. Shake until sugar and salt are dissolved.
- Refrigerate. Shake 1-2 times per day for 2-3 days. Enjoy!
Notes
- Based on Bachan’s Tsukemono. This version is scaled down and includes twice the amount of vinegar.
- Use half the vinegar for Bachan’s version.
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