Can you believe that 20 days has passed and the rakkyo is ready?I tasted a couple as I was packaging some for o-susowake (to give away). They were a bit salty, not very sweet, crunchy, the onion flavor is still there and there is a little zing from the chilies.
I'm glad I made this, it was a good first experience and I think I'll do it again next year.
Have a nice weekend!
Happy to hear it turned out well~it can be risky making something the very first time~
ReplyDeleteLooks good!
ReplyDeleteHey Kat, got yr mail, thanks :)
ReplyDeleteHow long have you been pickling this ? Wow..they looked like pickled leek heads, some traditional chinese sweet sour pork dish usually calls for this kinda pickled shallot/leek of some sort.
Thanks Jann, I was happy with the results, especially since it was the first time.
ReplyDeleteThanks Okihwn! a little different from the Hawaiian style pickled onion, but still good.
Thanks Melting Wok, they are shallot heads, would love to hear about the sweet sour pork dish that uses these.
Take care everyone.
Kat