In a Japanese style dinner, a small dish of pickled vegetables, ‘Tsuke-mono’ in Japanese, is commonly served. My mother and her mother both used to make a variety of pickled vegetables in very large containers. I haven’t inherited the culture. However, I make ‘Tsuke-mono’ in much smaller batches using much less Salt.
About 300g Daikon *cut into bite-size pieces
1/4 teaspoon Salt
2 tablespoons Soy Sauce
2 tablespoons Rice Vinegar
2 tablespoons Sugar
5-10cm Kombu (Kelp) *optional
1 Dried Chilli *optional
- You need a right size jar or container to keep the Daikon pieces in the marinade. I have found a ziplock bag is the easiest option. Keep everything in the bag and remove the air, so that the Daikon pieces can stay in this minimal amount of marinade.
- Marinate in fridge for 1-2 days before you enjoy.