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.

◆Ingredients

◆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.

◆Related posts

Any idea for the rest of the vegetables?

How to keep & use Daikon radish and Carrot

Using Yuzu-citrus

How to keep & use Yuzu-citrus