Joined: 27 Jul 2007
|Posted: Tue Jan 08, 2008 3:46 pm Post subject: Japanese Pickles - Bettara Tsuke
|Gina, as promised, bringing you a series of Japanese pickles. Will post slowly though, else my boss sees me 'eating snake' in office. :p
Saw your recipe for wine making, so thought this recipe might be interesting to you. This recipe calls for Koji (cooked rice which is fermented for 3 days). I am not sure if you can use your white rice residue, cos yours will be more than 3 days. I tried to ask Baa-san but she didn't try koji that are fermented beyond 3 days. So anyway, here's the recipe. (And, your mushy white rice residue does resembles amazake ).
1 cup Sugar
20 cm Konbu (cut into 1 cm strips)
5 - 6 no.s Chilli padi
1) Peel daikon. Cut into half and the length whereby your container can fit easily.
2) Rub salt on daikon and add 140ml of water.
3) Add weight on the daikon, cover and set aside for 1 day in a cool, dry place.
4) Open cover, bring daikon at the bottom on and submerge those on top at the bottom. Add weight, cover and leave for 2 to 3 days undisturbed.
5) Drain the daikon. In a clean, dry container, spread some koji at the bottom to form a bedding.
6) Place daikon, sprinkle konbu and place 2 chilli on top. Spread some koji, place daikon again.
7) Repeat step (6) until finish.
8.) Add weight and cover and leave in a cool, dry place for 5 to 6 days.
9) Before serving, take out the quantity needed and wash. Cut to desired size and serve.
Pickles can last for 10 days in a cool, dry place but I would suggest refrigeration after maturing as the temperature here is warmer than Japan.