Ingredients
Scale
- 1 pound daikon radish
- 1 teaspoon salt
- 3 Tablespoon soy sauce
- 6 Tablespoons seasoned rice vinegar
- 4 Tablespoons water
- 1 piece of kombu 4”x4”
- 1 teaspoon dashi powder (optional)
Instructions
- Cut the kombu into 4-5 pieces with a pair of scissors. Set aside.
- Peel the daikon and then cut it into quarters lengthwise. Then cut across the daikon to make very thin slices.
- Put the daikon into a bowl and add the salt. Toss the daikon and mix to combine. Let the daikon sit for 30 minutes, mixing and gently squeezing the daikon occasionally to eliminate some moisture and soften the daikon.
- Combine the soy sauce, seasoned rice vinegar, water, kombu, and dashi powder (if using) in a bowl. Stir to combine and set aside.
- Scoop the daikon in your clean hands and add the daikon to the sauce. Mix to combine. (Discard the daikon juice.)
- Push down on the pickles to eliminate any air pockets. Put the pickles in a clean storage container and refrigerate overnight before eating. The pickles keep for 2 weeks in the fridge.
Keywords: daikon radish, pickles, condiments, japanese