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Recipe Tags: 15 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation For Large Groups Vegetables Asian Japanese Korean Easy No Cook Beginner Cook Vegetarian Dietary Number Of Servings 3 Steps Or Less Technique

Flash Korean Japanese Style Cucumber And Daikon Pickles

This is so simple. you use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. my sil's friend, michelle brought this out for a dinner one night and i loved it because it was so simple to make. you can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. these pickles last in the refrigerator a long time - at least 6 months or so. as they age, the pickles will get stronger tasting - but i just love them that way! in addition to the main 3 pickle ingredients, you can add garlic, korean chili peppers, japanese chili peppers, sesame oil, kochujan, etc. i like to keep mine simple with garlic and korean/japanese red chili peppers only. as you eat the pickles, you can continue to add more fresh veggies to the jar. as time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. serving is a total guess. not

Steps

Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle.
Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with korean or japanese themed meals.
Great on barbecues.

Ingredients

mirin, soy sauce, rice vinegar, garlic cloves, red chili peppers, cucumbers, daikon radishes, carrot