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Pickled Pink Daikon Radish

Updated: 5 days ago

I have been using a variety of different pickling techniques for a long time. Sometimes it works out and certainly sometimes it does not. I am forever a student of the art of pickling. There are so many variables to depend on in the process. I find the most important is being able to create the best environment for fermentation to occur. Daikon radish is a perfect candidate to work with. It is a strong root vegetable that can hold up for a long time. Being white in its natural color gives a chance to add beautiful colors to be absorbed. And with Valentine's Day coming up, l found pink to be perfect. I hope you will try and enjoy it!

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  • Two-inch length of one daikon radish

  • 1 Tbsp. Ume vinegar

  • 1/4 cup red pepper skin

  • 1/2 tsp. Ume vinegar

Step 1: Let’s Get Started

Cut the daikon in half long ways to create half-moons or semi-circles

Slice each half very thin and even

Place in a flat dish spreading the slices around so the Ume juice coats the slivers.

Place the dish in a clean corner on your counter, cover with a sushi mat or cheesecloth.

Leave out, the first day, turn periodically so the juice begins to come out of the daikon.

Next day, peel the skin off a red pepper with a Y-peeler. Mix in one-half tsp. Ume vinegar.

Mix the pepper skins in with daikon, making sure to coat all the daikon.

Cover with plastic wrap and a flat plate on top to weigh down close

to the daikon. Put in the refrigerator.

When ready to use, squeeze the red pepper skins all over the daikon. Discard the skin.

This dish is considered a light pickle, great for anytime of the year. Optional additions can

be toasted black or blond sesame seeds, slices of red radishes as a garnish, micro greens,

use your imagination.

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