Daikon no Tsukemono

Daikon no Tsukemono is a traditional Japanese pickled daikon radish that offers a refreshing crunch and tangy flavor, perfect as a side dish. This vegan delicacy enhances any meal with its vibrant taste and probiotic benefits.

Ingredients

• Daikon radish - 200 grams
• Salt - 1 teaspoon
• Rice vinegar - 2 tablespoons
• Sugar - 1 teaspoon
• Soy sauce - 1 teaspoon
• Chili flakes - 1/4 teaspoon
• Sesame seeds - 1 teaspoon (optional)

Steps

1. Wash the daikon radish thoroughly and peel the skin.
2. Cut the daikon into thin slices, about 5mm thick.
3. In a bowl, sprinkle the salt over the daikon slices, mix well, and let sit for 15 minutes to draw out excess moisture.
4. In another bowl, combine the rice vinegar, sugar, soy sauce, and chili flakes. Stir until the sugar is completely dissolved.
5. After 15 minutes, rinse the daikon slices under cold water to remove excess salt and pat them dry.
6. Place the daikon slices in a clean jar or airtight container and pour the vinegar mixture over them, ensuring they are fully submerged.
7. Seal the jar and let it marinate in the refrigerator for at least 15 minutes before serving to develop flavors.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.1 L

Health Benefits

• Low in calories and high in fiber, aiding in digestion.
• Rich in vitamins and minerals, supporting overall health.

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