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Radish Amazu-zuke (Pickled Radish)

For a small jar


100g thinly sliced Radish (4-5 medium sized radishes, washed and remove leaves)

A few pinches of Sea Salt


  1. Put the sliced radish into a clean jar.

  2. Put Brown Rice Vinegar and Agave Nectar in a sauce pan. Heat it up and stop heating once it reaches boiling point.

  3. Pour the hot picking liquid into the jar. Put the lid and leave the jar on a bench top until it cool down. Refrigerate it over night.


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