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Wednesday, May 03, 2017

sakura daikon

I wanted to recreate the sakura daikon we tried from Marukoshi.

I still can't understand why companies insist on using artificial sweeteners...

The recipe I found online seemed like it would be a little too sweet, so I adapted it...

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!

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8 comments:

  1. Anonymous10:12 AM, May 03, 2017

    Yay! I was hoping you would post how you did this! Thank you, I'm dying to try it!
    v

    ReplyDelete
  2. K and S10:36 AM, May 03, 2017

    hope you like it V!

    Take care.
    Kat

    ReplyDelete
  3. Rowena5:34 PM, May 03, 2017

    I like how it turns pink - pretty!

    ReplyDelete
  4. K and S8:10 PM, May 06, 2017

    sorry Rowena, the one I made didn't turn pink :(

    Take care.
    Kat

    ReplyDelete
  5. Anonymous5:12 AM, December 03, 2018

    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

    ReplyDelete
  6. K and S11:40 AM, December 03, 2018

    hope it works V!

    Take care.
    Kat

    ReplyDelete
  7. Anonymous1:55 AM, December 04, 2018

    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

    ReplyDelete
  8. K and S2:38 PM, December 04, 2018

    will keep my eye out for ume vinegar, V!

    Take care.
    Kat

    ReplyDelete

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