Amazuzuke - Sweet Vinegar Pickles

Steps

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1. 1
   In a small saucepan, combine rice vinegar, sugar, and salt. Whisk well and bring to a boil over medium heat. Once boiling, turn off the heat and let the amazu liquid cool to room temperature.
   ▶ ≈0:38
2. 2
   Peel the daikon and cut into thin slabs about ¼-inch thick, then slice into thin sticks.
   ▶ ≈1:10
3. 3
   Peel the carrot, cut into thin slabs, and then slice into thin strips.
   ▶ ≈1:33
4. 4
   Place the daikon and carrot in a plastic bag and add 1 tsp salt. Close the bag and rub the vegetables from outside the bag for about 1 minute, then set aside for 15 minutes.
   ▶ ≈1:51
5. 5
   Open the bag and drain all the liquid that has been released from the vegetables.
   ▶ ≈2:32
6. 6
   Pour ¼ cup of the cooled amazu liquid into the bag and combine well with the vegetables.
   ▶ ≈2:45
7. 7
   Cut the dried red chili pepper into rounds, remove the seeds, and add the rings to the bag.
   ▶ ≈2:58
8. 8
   Squeeze the half lemon over the vegetables and rub the bag from outside to combine everything well.
   ▶ ≈3:08
9. 9
   Set aside for 15 minutes or a few hours if you prefer, to allow the vegetables to marinate and absorb the flavors.
   ▶ ≈3:22
10. 10
    Serve the amazuzuke in a bowl.
    ▶ ≈3:34