Flower Daikon Pickle is The Cutest Looking Pickle Ever
Edible flowers, micro vegetables, colorful radish, and beets are beautiful and chic-looking ingredients. They are so important to make your dish look the next level, so I use them all the time. However, they are not available every season and everywhere. So the pink flower daikon pickle is a perfect solution to make your dishes very cute and festive looking. Moreover, the taste is also good and healthy. It’s going to be perfect for a bento box or garnish for sandwiches or sushi.
Flower Cutter for Vegetable Carving
In traditional Japanese cooking, we carve vegetables sometimes to try to make the dish look elegant. This technique is call kazarigiri (meaning decorative cutting). kazarigiri needs a little advanced technique which requires a lot of practice. For this recipe, I use a sakura cutter, one of the popular shapes in Japanese cuisine. This way you can shortcut the process, and many people use these cutters in Japan.
- Use sakura cutter
- Then little finishing curves with a knife
Natural Dye for Flower Daikon Pickle
Make white daikon radish into a beautiful pink color, I used red cabbage. I’m always hesitant to use non-natural food colors. The natural result of using red cabbage was amazing. It produces a beautiful natural color, plus you can eat cabbage. You can adjust the color of the pickles by soaking time. If you marinate them for 1 hour or 2 hours, your daikon pickles will be light pink. If you pickle over 24 hours the color gets darker. Adjust the color, depending on how you like it.
Perfect Decoration for Chirashi Sushi
You can decorate this pickle for many dishes. For example, top of smoked salmon sandwiches, hamburgers, inari sushi, etc. In this recipe, I decorated these pickles on the Gomoku Sushi. Check out my Gomoku sushi recipe. ↓↓↓
Ingredients
- 300ml of rice vinegar (white vinegar or apple vinegar)
- 8 tablespoons of sugar
- 2 teaspoons of salt
- Half pc of daikon radish
- ¼ pc of red cabbage
Instructions
- [Make Sweet Pickles] In a small saucepan, combine vinegar, sugar, and salt. Let the liquid simmer until the sugar dissolves. Turn the heat off, and let them cool down completely.
- Cut the daikon radish into ½ to ¾ inch thick. Shape them into a flower or any kind of shape by knife or cookie cutter. Curve them if you can.
- Shred the red cabbage.
- Pack daikon flowers and red cabbage into jars, then pour the pickle brine until all the vegetables are covered. Close the lid and store jars in a refrigerator. They are ready to eat within 12 hours to 72 hours depending on how marinated you like.
Notes
[Decorations] Put the Gomoku sushi into a bento box. Decorate with cucumber, eggs, daikon pickles, salmon caviar, and sesame seeds.
