Tsukemono (PIckled Daikon) from My aunt Keiko

Step 1

Wash the daikon radish and slice it about 15cm long and 5mm thickness.

Step 2

Sprinkle salt over the sliced daikon and toss them to evenly coat daikon with salt.

Step 3

Leave it for 6-7 hours.

Step 4

Combine the rice vinegar, mirin, and sugar in a small saucepan. Bring it to boil over medium heat, when all the sugar has dissolved, turn the heat off and let it cool down.

Step 5

After 6-7 hours, drain and squeeze out the excess water off the sliced daikon radish. ( do not wash them )

Step 6

Lay the daikon radish into a large container and sprinkle a little bit of bonito flake, kelp, and vinegar mixture. Repeat the process until all the ingredients are used.

Step 7

Leave it in room temperature for a week.