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

  1. 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.
  2. Marinate in fridge for 1-2 days before you enjoy.