But if you use too little, the flavor will be bland
Add kombu, yuzu citrus zest, and takanotsume to taste
I recommend cutting the carrot before pickling
Peel the skin of the daikon and chop into sections. Combine all of the ingredients listed in a plastic container, and let sit in the refrigerator for 1 or 2 days.
After 1 or 2 days, slice and serve. You can also slice them into easy to eat pieces before pickling.
Note: When I pickled other vegetables with the daikon, the colors didn't leech out. A recipe user that they halved the amount of daikon, and it pickled in 1/2 a day.
The thickness of the slices changes the taste of the pickles.
I pickled some celery, too. I removed the leaves and fibers. The strong celery flavor was easy to eat.
Please also take a look at my recipe for Pickled Kohlrabi (Recipe ID: 1217660).
Or my recipe for Pretty in Pink Pickled Radishes (Recipe ID: 1359264).
Story Behind this Recipe
This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up! The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.
I adjusted it to an easy-to-consume amount using 1/2 a daikon.
At first, I wondered if it was right to cover the daikon in sugar and salt. The water from the daikon will be drawn out, so use a container that will give the daikon some room. If you reuse the vinegar, it will be too thin, so I recommend draining half of the water. I recommend using it as marinade, and adding in half of the amount of ingredients for a second pickling.