Kohakubai-Namasu (Pickled Daikon-radish and Carrot, Shaped in Red & White plum flowers)
I found a cute recipe using ingredients familiar in Japanese home cooking.
A pickled daikon-radish and carrot is one of the popular recipe for new year celebration, and this recipe will add floridness to your meal.
◆A piece of advice
- You need to pickle it for a day, so make it by the day before you eat it. It will last for about 5 days in refrigerator.
- Using a colorless vinager, sugur and salt is preferred. I used rice vinager, but if you are using wine vinager maybe you should reduce it by 20 to 30 % and add water, like vinager 30ml and water 25 ml.
- White part of yuzu-citrus peel has bitter-tasting, so you should peel off and use only yellow part.
③salt (to massage the vegitables)・・0.75 g～1.5 g
※The more vegitable slices are thick, the more you add salt.
④rice vinager・・・・・・・・・・40 ml
⑦salt (for pickle juice)・・・・・・1.0 g
⑧yuzu-citrus peels・・・・・・・・2 slices
◆Cookware & Utensils
kitchen knife, chopping board, plum flower shaped vegitable cutter (large: 1.5 inch size, small:1 inch size), 2 bowls, stone weight (or any other things you can add weight, like fruit can), colander, paper towel, enamel container (I use “Noda Horo”)
※It’ll be easier if you use a vegetable slicer insted of knife.
◆How to cook
１．Cut daikon-radish and carrot into 2 mm slices, then use vegetable cutter to shape it. The vegetables will be 15 to 20 slices each.
２．Put the vegetable slices into a bowl, add salt and massage the vegetables. Cover the surface with a plastic wrap and put a weight on it for an hour.
３．Mix all the ingredients for pickle juice (④ to ⑦) together in a bowl, till the sugar melt completely.
４．After an hour from the salt massage, put the vegetables into colander, then pressing carefully with a paper towel and move them into an enamel container.
５．Pour the pickle juice and peels into container, pickel it for a day.
Any idea for the rest of the vegetables?