Preservation: Daikon Tsukemono(Pickled Daikon)

The Tsukemono easily interprets as pickled vegetables also can be fish, and these are common dishes that are in Japanese cuisine. When I used to live in Japan, I was surprised by all the different sorts of tsukemono and the flavor of it. it was certainly the first experience that I had ever had before.

Here is one of my favorite pickle: Daikon tsukemono

Making tsukemono is very simple as other pickles, vinegar, sugar, salt, and citrus, in this case, I used preserved yuzu in sugar, instead of the sugar and citrus.

Recipe: sugar 1tbs

salt 1/2tbs

sugar-preserved yuzu 1tbs

vinegar 1/2tbs

peel the daikon and cut it into pieces.put salt on the daikon and rub it so that the salt can infuse into the daikon.put all ingredients in a plastic bag or container or jug, rub it until all ingredients are well mixed. place in refrigerator and check it 1~3days after

Sensory evaluation

After three days, I took it from the fridge and tasted it, and sensed bitterness of the daikon a bit sweetness and saltness. My wife who is Japanese said it tastes good as it should be but it was not the taste that I wanted so I added a bit of sugar and stored it another one day in the fridge. after the day, I took it off from the fridge and tasted again, and I liked the season of it but I wanted to give it a little bit of kick so I tried with lemon zest and I liked it and simultaneously realized that it would be better using actual yuzu peel to make the tsukemono for the punch.

Reference

Kawasaki, M. (2019, October 10). Do You Know Your Tsukemono? A Guide to Japanese Pickles. Retrieved from https://www.seriouseats.com/2014/06/guide-japanese-pickles-tsukemono.html