King of garnish! Japanese pickled daikon radish leaves
Japanese pickles can be made from various vegetables like cucumbers, eggplants, and daikon radishes, but there are differences in each region, which is very interesting. If you like Japanese pickles and travel to Japan, it would be interesting to compare the pickles by prefecture.
ECO Point
The remaining vegetables can be marinated in salt, marinade, or pickled to make them last long time, and no longer spoils vegetables without being used. You can reduce the garbage! Small things add up to make a big difference!
Ingredients
- Daikon radish leaves for one daikon radish
- 1-2 teaspoons of salt
How to make
- Cut the radish leaves into small pieces, sprinkle with salt, and rub in. (Rather than mix, rub in.)
- Moisture will come out when rubbing. When the water comes out, put it in a freezer bag and let it leave in the refrigerator for 2 to 3 days.
- After a few days, wash with water and done.
Point
- Please adjust the amount of salt according to your preference.
- It is salty before washing with water.
- In Japan, curry rice and japanese pickles come as a set.
