Japanese-Style Sweet and Sour Pickled Radish

Steps

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1. 1
   Rinse and peel the daikon radish, removing 2-3 layers of skin until smooth. Trim ends and cut into thirds lengthwise, then slice thickly and cut into chunky sticks, about 500g total.
   ▶ ≈0:16
2. 2
   Place the prepared daikon in a bowl and add 10g salt and 15g sugar. Shake the bowl and gently massage with hands to dissolve. Transfer to a vacuum storage container and let sit about 35 minutes to draw out liquid.
   ▶ ≈1:12
3. 3
   Peel the carrot, cut into quarters lengthwise (shorter than daikon), slice, then cut into chunky sticks.
   ▶ ≈1:40
4. 4
   Trim cucumber ends, quarter lengthwise, scoop out seeds with a spoon, cut into eighths, then cut into four segments.
   ▶ ≈2:21
5. 5
   Combine carrot and cucumber in a bowl, add 3g salt and 6g sugar, pickle for about 20 minutes until liquid releases.
   ▶ ≈3:04
6. 6
   Crush garlic cloves and place in an unbleached tea bag. Gently pound the green onion with the back of a knife or meat mallet to release its aroma.
   ▶ ≈3:42
7. 7
   In a small pot, combine sugar, rice vinegar, and water. Bring to boil, reduce to low heat and simmer 1-2 minutes, then remove from heat and let cool.
   ▶ ≈4:26
8. 8
   Drain the liquid from the pickled daikon, and drain the cucumber and carrot as well.
   ▶ ≈5:07
9. 9
   Add cucumber and carrot to the daikon and mix gently. Create a space at the bottom of the bowl, place the tea bag with garlic, and cover with vegetables. Add honey if desired for extra sweetness.
   ▶ ≈5:33
10. 10
    Once the vinegar syrup is cool, stir in the fruit vinegar for enhanced flavor. Pour the mixture over the vegetables, arrange the green onion on top, then slowly add remaining syrup until vegetables are submerged.
    ▶ ≈5:57
11. 11
    Gently press down the vegetables with a spoon, cover the container, and apply vacuum seal. Let ferment at room temperature for 4-5 hours, then transfer to the refrigerator.
    ▶ ≈6:22