• Daikon radish500g (1/2 root)
• Yuzu1
• ★Salt1 tbsp
• ★Sugar50g
• ★Rice vinegar3 tbsp

1. 1

   Cut the daikon radish into matchsticks about 4cm long.

2. 2

   Sprinkle 1 tbsp of salt over the daikon and massage it in well with your hands.

3. 3

   Cut the yuzu peel into thin strips and remove the seeds. Squeeze the flesh to extract the juice.

4. 4

   In a pot, combine 50g sugar and 3 tbsp vinegar, and warm over low heat without boiling.

5. 5

   Remove from heat and add the yuzu juice, mixing well.

6. 6

   Squeeze the moisture from the daikon and place in a jar, then add the sweet vinegar mixture and yuzu peel strips.

7. 7

   Toss occasionally to ensure the pickling liquid spreads evenly throughout.

8. 8

   Transfer to a ziplock bag or container for convenient storage that takes up less space.

9. 9

   It can be eaten after about 1 hour, but the flavor deepens and becomes even more delicious after several hours.

10. 10

    Cutting the daikon into thin slices will speed up the pickling process.

The pickling liquid may seem like a small amount at first, but don't worry—moisture will release from the daikon as it sits.

• Calories45 kcal
• Protein0.8 g
• Fat0.1 g
• Carbs9.5 g
• Sodium1.2 g