Cubed Pickled Daikon Radish

1. 1 Daikon radishpack 500 g ≈ $1.50 300 g
2. 2 Rice vinegarpack 200 ml ≈ $3.00 70 ml
3. 3 Sugar 20 g
4. 4 Salt 8 g
5. 5 Black peppercorns 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel the daikon¹ and cut into cubes about 1.5 cm on each side. Pack into a 0.5 l jar and add the peppercorns.

2. In a small saucepan, combine 120 ml water, 70 ml rice² vinegar, 20 g sugar, and 8 g salt. Warm until the crystals dissolve, without bringing to a boil.

3. Pour the warm brine over the daikon¹ up to the rim and let cool at room temperature for about 1 hour.

4. Close the jar with a lid and refrigerate for 24 hours.

5. Store in the refrigerator for up to 14 days. The daikon¹ smell will fade during the first two days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.