This is a recipe for authentic Bettara Zuke made using a whole seasonal daikon radish. It's incredibly easy – just marinate! The crispy texture and mild, addictive flavor make it perfect as a side dish for rice or for meal prep. Enjoy a taste far superior to store-bought versions right at home. This waste-free recipe even utilizes the leftover pickling liquid!
Ingredients
Main Ingredients (For 1 whole daikon)
- Daikon Radish 1 whole (1kg)
- Kelp Sheet 2g
Seasonings
- Salt 20g
- [A] Shio Koji (Salted Rice Malt) 80g
- [A] Sugar 40g
Steps
- Trim the ends off the whole daikon radish and peel it.
- Cut the peeled daikon radish in half lengthwise, then cut each half in half again vertically.
- In a large resealable bag, combine 100ml water and 20g salt and mix well.
- Add the cut daikon radish to the bag with the salt and water.
- Remove the air from the bag and seal it.
- Refrigerate for 3 days, flipping the daikon over once a day.
- Remove the softened daikon radish from the bag, rinse it quickly under water, and pat it dry with paper towels.
- In a separate resealable bag, combine [A] 80g Shio Koji (Salted Rice Malt), [A] 40g Sugar, and the kelp sheet cut into thin strips (2g). Mix well.
- Add the dried daikon radish to the bag containing the mixed [A] seasonings and kelp, and ensure the daikon is evenly coated.
- Remove the air from the bag and seal it.
- Marinate in the refrigerator for 1 day.
- After marinating for one day, it's ready! Cut into bite-sized pieces and serve. If it tastes too salty, you can scrape off some of the koji on the surface before eating.
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