I still can't understand why companies insist on using artificial sweeteners...
5 inch long daikon, peeled & cubed
2 tablespoons vinegar
1 tablespoon sugar
3 or 4 salted sakura (do not rinse off the salt), chopped
Put everything in an airtight jar and let soak for a couple of hours.
Enjoy!
NOTES: not an overpowering sakura flavor and not too salty nor too sweet. I'm making this again!
8 comments:
Yay! I was hoping you would post how you did this! Thank you, I'm dying to try it!
v
hope you like it V!
Take care.
Kat
I like how it turns pink - pretty!
sorry Rowena, the one I made didn't turn pink :(
Take care.
Kat
My friend gave me a bag of ume salt and first thing I thought of was using it to make this. 1st batch, I just tried sprinkling the salt on thinly sliced daikon. just tasted salt. Next batch, I think I'll try it with this recipe.
v
hope it works V!
Take care.
Kat
I forgot if I ever mentioned, I think that pink color comes from the ume vinegar. My friends suggested I use that to try making this daikon. Have to use very sparingly....it's more like ume salt than vinegar but turned my daikon pink. I even made with cucumber:)
v
will keep my eye out for ume vinegar, V!
Take care.
Kat
Post a Comment