How to make Japanese traditional pickles(vegan). Refreshing and tasty!

daikon radish

🥗Healthier: jicama

💰Cheaper: regular radish

Jicama offers a similar crunch with fewer calories.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being more accessible.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a different flavor profile.

kombu

🥗Healthier: nori

💰Cheaper: seaweed flakes

Nori can be a more affordable and readily available seaweed option.

Make sweet vinegar sauce by heating rice vinegar, water, and sugar until the sugar dissolves and the mixture boils.

Turn down the heat and simmer for about 5 minutes if you prefer a less sour taste, or turn off the heat immediately for a more sour flavor.

Let the sauce cool and add a piece of kombu for flavor, noting that it can be skipped if not available.

Cut daikon radish and carrot into 3 cm round slices, then peel them.

Julienne the daikon and carrot into thin sticks, aiming for even sizes for a crunchy texture.

Prepare 3% salt water by adding 18 g of salt to 600 g of water and soak the cut daikon and carrot in it for 15 minutes at room temperature.

Strain the vegetables and squeeze out excess water to prevent dilution of the sauce and enhance texture.

Prepare yuzu by peeling the skin, removing the white pith, and chopping it finely.

Mix the yuzu with the drained vegetables and pour the sweet vinegar sauce over them until covered.

Let the mixture rest in the fridge overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary