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Bettara-zuke

Bettara-zuke is pickled radish produced through a two-step process. Traditionally the first step is to pickle radish in salt, and the second step is to pickle in kouji. Both steps are significantly simplified here, yet the final taste is as good as the traditional bettara-zuke. The first process is replaced by the beer-zuke.

Material
  • 4 whole beer-zuke daikon
  • 2 cup cooked rice
  • 4 table spoon sugar
  • 1 table spoon salt
  • 1 table spoon rice yeast (available in Chinese grocery)
Procedure
  • Mix cooked rice with sugar, salt and yeast well in a plastic jar with a tight lid.
  • Cover the bottom of the plastic container with a thin layer of the rice mix. Put the beer-zuke daikon over the rice mix. Cover the daikon with the remaining rice mix. Close with the lid. Set aside 4 to 5 days. Then the bettara-zuke is ready. (The rice mix can be reused several times, so do not throw away.)
  • Keep the jar in the refrigerator.