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We hope you got insight from reading it, now let’s go back to daikon bettarazuke with shio-koji recipe. You can have daikon bettarazuke with shio-koji using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Daikon Bettarazuke with Shio-koji:
- Prepare 1/2 Daikon radish
- Take Pickling Liquid
- You need 1 ※ 4 tablespoons Shio-koji
- You need 1 [1 and 1/3 tablespoon ] (Salt, if you don't have Shio-koji)
- Provide 1 and 1/3 tablespoon Vinegar
- Get 1 tbsp Sake
- You need 90 grams Sugar
Instructions to make Daikon Bettarazuke with Shio-koji:
- Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves).
- Peel the skin.
- Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well.
- Using a large resealable plastic storage bag, combine the daikon from Step 2 and the pickling liquid from Step 3. Make sure to remove as much air from the bag as possible to get the pickling liquid to coat the daikon.
- Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves.
- Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days.
- Adjust the amount of shio-koji used.
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