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Daikon Bettarazuke With Shio-koji Recipe

Daikon Bettarazuke with Shio-koji Recipe
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Prepare the ingredients before making Daikon Bettarazuke with Shio-koji in your home. Then, follow these steps below to serve Daikon Bettarazuke with Shio-koji for your family or friends.

Ingredients: Daikon Bettarazuke with Shio-koji

  • 1/2 Daikon radish
  • Pickling Liquid
  • 1 ※ 4 tablespoons Shio-koji
  • 1 [1 and 1/3 tablespoon ] (Salt, if you don't have Shio-koji)
  • 1 and 1/3 tablespoon Vinegar
  • 1 tbsp Sake
  • 90 grams Sugar

How to Make Daikon Bettarazuke with Shio-koji

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Daikon Bettarazuke with Shio-koji in your home by yourself.

    Step 1
  • Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves).
  • Step 2
  • Peel the skin.
  • Step 3
  • Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well.
  • Step 4
  • 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.
  • Step 5
  • Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves.
  • Step 6
  • Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days.
  • Step 7
  • Adjust the amount of shio-koji used.
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