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Kelp (Kombu) Pickled Daikon Radish - Recipe Video

A simple and easy to understand recipe video shows how to make Kelp (Kombu) Pickled Daikon Radish.
This is a kelp (kombu) pickled daikon radish, which is easy to make by putting the ingredients in a bag and rubbing it well. The acidity of the vinegar and the flavor of kombu are delicious. It's easy to make, so it's perfect as a side dish for dinner. It's also convenient when you have the leftover daikon radish.
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Cook time

10 minutes

Ingredients
2 servings

  • Daikon radish
    200 g
  • (A)Kelp (Kombu)
    2 g
  • (A)Sliced Japanese chili peppers (Takanotsume)
    1/2 tsp
  • (A)Grain vinegar
    2 tbsp
  • (A)Sugar
    1 tbsp
  • (A)Salt
    1 tsp

How to make

  1. 1. Cut the daikon radish into bar rectangles.
  2. 2. Add Step 1 and the ingredient (A) in a bag, seal it, rub lightly, and soak it in the refrigerator for half a day to a day.
  3. 3. Transfer the bag to a plate and it's ready to serve.

Tips for cooking

For the daikon radish, peel the skin thinly with a peeler. We used grain vinegar, but you can substitute rice vinegar. The best time to eat is when daikon radish is soft. Leave it for about half a day until the flavor is absorbed.

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