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Japanese Recipes Simple Recipes Joey's Cooking

Sakura Pickled Daikon

By DayDayCook

Half an hour
33214
13
Technique
Poached
Taste
Sour
Difficulty
Easy
Ingredients
Direction

700g Daikon

500mL Swatow rice vinegar

300g Sugar

5 Salted sakura

3 tbsp Salt

    1. Peel the daikon and cut into 1cm cubes.
    2. Marinate with salt for at least 30 minutes. Place a heavy object on top to release the water.
    3. In a pot, add rice vinegar on low heat. Add sugar and cook until melted.
    4. Remove from the heat. Add salted sakura, let cool and set aside.
    5. Remove the salt from daikon. Drain and pat dry with a kitchen towel.
    6. Put the daikon and salted sakura in a glass jar. Pour rice vinegar in it and marinate for at least 24 hours. Ready to serve.
Technique
Poached
Taste
Sour
Difficulty
Easy

Ingredients

700g Daikon

500mL Swatow rice vinegar

300g Sugar

5 Salted sakura

3 tbsp Salt

Direction

    1. Peel the daikon and cut into 1cm cubes.
    2. Marinate with salt for at least 30 minutes. Place a heavy object on top to release the water.
    3. In a pot, add rice vinegar on low heat. Add sugar and cook until melted.
    4. Remove from the heat. Add salted sakura, let cool and set aside.
    5. Remove the salt from daikon. Drain and pat dry with a kitchen towel.
    6. Put the daikon and salted sakura in a glass jar. Pour rice vinegar in it and marinate for at least 24 hours. Ready to serve.

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