in Japan

Radishes pickled with mustard

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Ingredients for 4 servings:

  • 1 kg radishes
  • 2 cloves garlic
  • 45 g sea salt, fine
  • 100 g raw cane sugar
  • 1 tbsp mustard powder, yellow
  • 1 tsp Wakame, dried

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Karashizuke

Slice the garlic. Place the radishes, garlic, and salt in a sealable bag. Knead everything thoroughly. Add the remaining ingredients and mix well. Refrigerate overnight. Goes well with curry dishes. Tip: I use a sous vide-compatible bag and vacuum seal everything.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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