Thursday, December 05, 2019


Recently came across red-purple daikon at the market.

In Japanese, they called it "aka daikon" on the package, literally red daikon...but this looked more purple to me, especially when I cut into it.

On the package, there was a recipe for amazuzuke which is literally sweet vinegar pickles.

I had used some daikon for salad, so I didn't have the total weight of daikon....if you'd like to try the "marinade" for pickles, here it is...

600 grams daikon, thinly sliced
100 cc vinegar
5 tablespoons sugar
1 teaspoon salt

Let everything marinate for at least half a day...enjoy!

NOTES: the flavors were light when we tried it for breakfast this morning, but the daikon stays crunchy.

I love the purple color!


Anonymous said...

did the color stay on the daikon? when you make pickles with raddishes the red skin color comes off but it dyes the raddish pink

K and S said...

V, some of the color came off, but for the most part that outer red-purple ring is still there.

Take care.

Rowena said...

just love this daikon!

K and S said...

Rowena, me too :)

Take care!

KirkK said...

Very nice Kat!

K and S said...

Thanks Kirk :)

Take care!

rtkmatsu said...

Thank you for the recipe!!! We made this and was ONO!

K and S said...

Rtkmatsu, glad you enjoyed this :)

Take care!