Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke) | Christopher Kimball’s Milk Street

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Milk Street Bowtie Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)

Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)

45 minutes 10 minutes active

Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)

Free

These simple pickles are made with salt, which draws out the vegetables' water to create a brine for curing. Lemon zest pairs well with the peppery radishes and onion, and a small piece of kombu seaweed adds a savoriness. After draining and rinsing, the pickles can be refrigerated for up to two days. Serve them as a crunchy condiment to round out a meal.

2

cups

Tip

Don't be afraid to firmly massage the radishes with the salt. But after adding the onion, massage gently and briefly, just until the onion wilts.

45 minutes

10 minutes active

10 ounces small red radishes, thinly sliced, or 10 ounces daikon, peeled, halved lengthwise and thinly sliced
Kosher salt
1/2 small red onion, thinly sliced
1 tablespoon grated lemon zest
2 -inch square kombu seaweed, cut or broken into 5 pieces
Ingredients
  • 10

    ounces small red radishes, thinly sliced, or 10 ounces daikon, peeled, halved lengthwise and thinly sliced

  • Kosher salt

  • ½

    small red onion, thinly sliced

  • 1

    tablespoon grated lemon zest

  • 2

    -inch square kombu seaweed, cut or broken into 5 pieces

.
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Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)

Get Ready to Cook

2

cups

45 minutes

10 minutes active

Tip

Don't be afraid to firmly massage the radishes with the salt. But after adding the onion, massage gently and briefly, just until the onion wilts.

Ingredients
  • 10

    ounces small red radishes, thinly sliced, or 10 ounces daikon, peeled, halved lengthwise and thinly sliced

  • Kosher salt

  • ½

    small red onion, thinly sliced

  • 1

    tablespoon grated lemon zest

  • 2

    -inch square kombu seaweed, cut or broken into 5 pieces

Step 1 of 3

Massage the salt into the radishes

10
ounces small red radishes, thinly sliced, or 10 ounces daikon, peeled, halved lengthwise and thinly sliced
Kosher salt
½
small red onion, thinly sliced

In a 1-quart zip-close bag, combine the radishes and 1 teaspoon salt. Seal the bag, removing as much air as possible, then massage the salt into the radishes. When liquid begins to collect and the radishes are wilted, about 1 minute, add the onion. Reseal the bag, again removing as much air as possible, and gently massage until the onion is just wilted, another 30 seconds.

Step 2 of 3

Add kombu

2
-inch square kombu seaweed, cut or broken into 5 pieces

Add the zest and kombu, reseal the bag, removing as much air as possible, then massage to evenly distribute and soften the kombu. Lay the bag flat in a baking dish or rimmed baking sheet. Top with a second baking dish or baking sheet and weigh down with about 4 pounds of cans or filled bottles. Let stand at room temperature for 30 minutes, or refrigerate for up to 1 day.

Step 3 of 3

Rinse

Drain in a colander and discard the kombu. Rinse under cold water. Drain well, squeezing gently to remove as much moisture as possible.

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SEPTEMBER 2021

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