Tsukemono – Amazuzuke (Sweet Vinegar Pickling)

• daikon radish227 g
• carrot85 g
• kosher/sea salt (for vegetables)1 tsk
• dried red chili pepper1 count
• lemon0.5 count
• rice vinegar2.4 dl
• sugar1.2 dl
• kosher/sea salt (for amazu)2 tsk

METHOD

1. 01To prepare Amazu (Sweet Vinegar Pickling Liquid): In a small saucepan, combine 1 cup rice vinegar, ½ cup sugar, and 2 tsp salt. Whisk well to combine over medium heat. Once boiling, turn off the heat. Let cool to room temperature.
2. 02Once the Amazu is cool, transfer it to a mason jar or an airtight container.
3. 03To prepare vegetables: Peel the daikon and cut into ¼-inch slabs and then into sticks.
4. 04Peel the carrot, cut into thin slabs, and then cut into thin strips.
5. 05Put the daikon and carrot in a plastic bag and add 1 tsp salt.
6. 06Close the bag and rub the vegetables from outside the bag for 1 minute and set aside for 15 minutes. Open the bag and drain the liquid completely that’s released from the vegetables.
7. 07To make Amazuzuke: Add ¼ cup of the prepared Amazu into the bag with the vegetables and combine.
8. 08Cut the red chili pepper into rounds and remove seeds if you don’t want it to be too spicy. Add the red chili pepper rounds into the bag.
9. 09Squeeze the half lemon into the bag and rub the vegetables from outside the bag to combine.
10. 10Set aside for 15 minutes (or a few hours, if you prefer) to marinate the vegetables. Serve the Amazuzuke in a bowl.