Pickled radish with rice bran
"Takuan" makes me think of crunchy. After all is said and done, it's best sun-dried takuan.
Dried in the sun
- Choose place where a sunny, keep out of the rain and an airy (under the eaves etc.). Hang a pole.
- Tie couple of radishes (around center of leaf) with a hemp rope. Cross pole and hang.
- Dry in the sun about 2 weeks or 20 days until wilt and easy to curve.
When easy to curve, take in the radish.
Completed radish. Let's pickle!
Tools
- wooden barrel: wash well and fill with water for a days.
- lid
- stone weight: 3 times of dried radish weight
- newspaper
Ingredients
- 10 dried radish
- 1 1/3 lb rice bran
- salt: 5% of dried radish weight
- 1/2 cup sugar
- 4 inch by 8 inch kombu: cut into four
- 6 - 8 red pepper
- dried peel of a persimmon: dry in the shade for 2 or 3 days.
- dried peel of a Japanese orange "mikan": dry in the shade for 2 or 3 days.
Directions
- Mix well all ingredients except radish and Kombu in the ball.
- Put a handful of 1) in the bottom of barrel and spread a Kombu.
- Filled the barrel with 5 radishes like a photo.
- Put a handful of 1) and spread a Kombu again.
- Filled the barrel with the rest radishes.
- Put a handful of 1) and spread a Kombu again.
- Spread with leaves of radish like a photo.
- Put the rest of 1) and spread a Kombu again.
- Cover with a lid. Put a weight. Cover with a newspaper.
2 weeks later...
Reduce weight to two third.
1 month later...
Let's eat with steaming rice!
When it is spring
Pleasure of only old pickles. We make Simmered old pickled radish with sake-kasu or Old pickled radish with ginger.