Does anyone value the slow life?
‘Making pickles’ is one of Japanese traditions which is more of a mother’s recipe carried over through generations but….unfortunately as with any other nation, the traditions are slowly dissipating with the influence of ‘CONVENIENCE’ which we modern people seem to value and explore; a belief to feel the evolution of being born human.
I personally do not make a lot of pickles but this radish pickle is a one of my husband’s favorites, a Taiwanese side dish which is quite easy and tastes great!!! The radish come abundant during the cold winter season and it is a great pickle to store in you cold dark pantry for the upcoming party season.
Pickled Radish in Soy Sauce | 大根の醤油漬け 醤蘿蔔（ジャンローポウ）
(Drying the radish) Wash well and peel the outer skin, cutting it to approx. 5cm length. Dry the radish in a breezy ventilated environment. I would normally dry it under a shaded breezy balcony, for about 2 days. Once you start seeing the skin shrinking, it is ready for use.