Rowanwood Kitchen

Good things from a small kitchen.

Japanese Pickles

Whenever I have Japanese food I always really enjoy the pickles you get with the meal.

Looking through Tim Hayward’s excellent book DIY Food I found a quick recipe for a basic pickle. The ingredients are not set, I used carrot, radish and mooli ( also called daikon radish), the recipe also calls for 5g of salt and 15g yuzu juice ( if you can’t get this lemon juice will suffice).


Then I sliced them very finely with a mandolin, put them in a ziplock bag with the yuzu juice and salt, made sure all the veg was coated, excluded most of the air and put them into the fridge for a couple of days.

The result was a crunchy salty pickle! Next time I might add some other flavourings like chilli or Kombu!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on November 21, 2014 by in DIY Food, Preserving.
%d bloggers like this: