Experience an addictive crunchy texture with these Daikon Senmaizuke pickles. Made easily by simply marinating in seasoning with fresh daikon and kombucha, they are perfect as a side dish for rice or as a snack. Enjoy them with sashimi or shirasu (whitebait) for a delightful variation. This is a quick and delicious classic Japanese dish that's ready in no time.
Ingredients
Main Ingredients (4 servings)
- Daikon Radish 400g
Seasonings
- Salt 8g
- [A] Vinegar 2 tbsp
- [A] Sugar 2 tbsp
- [A] Kombucha (Kelp Tea) 2 tsp
Steps
- Peel the skin off the 400g Daikon Radish.
- Using a slicer, thinly slice the Daikon Radish into 1mm thick rounds.
- For the remaining Daikon Radish that cannot be fully sliced with the slicer, slice it thinly vertically or into half-moons.
- Mix 8g Salt evenly into the sliced Daikon Radish.
- Let the salted Daikon Radish sit for 30 minutes to 1 hour. (Key Tip!) Drawing out moisture from the daikon radish thoroughly allows the seasonings to penetrate and creates a crunchy texture.
- Once the Daikon Radish has softened and released its water, rinse off the salt under running water and squeeze out the moisture firmly by hand.
- In a bowl, combine [A] 2 tbsp Vinegar, 2 tbsp Sugar, and 2 tsp Kombucha (Kelp Tea), and mix well.
- Add the squeezed Daikon Radish to the prepared [A] seasoning mixture and combine.
- Arrange the Daikon Radish in a storage container, spreading it out. Marinate to ensure even flavor penetration. (Key Tip!) Arranging each slice carefully allows the delicious flavor to permeate evenly throughout.
- Let the Daikon Radish in the storage container marinate for at least 1 hour. Consume within one week.
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