Japanese radish pickles

They are perfect for an aperitif! You can also replace them with black radishes in sticks but I prefer their all-pink appearance! It’s easy to make and one of my daughters’ favorite dishes.

Ingredients :

500 g radishes
4 tbsp. vinegar soup
4 tbsp. sugar soup
1.5 tbsp. salt coffee
8 cm of Kombu leaf* (optional)

Preparation: (two days before tasting)

1. Wash and trim the ends.

2. Place all ingredients, including radishes, in a Ziploc type freezer bag.
Let everything sit flat in the refrigerator for two days, turning from time to time.

3. Drain the marinade just before serving.
Serve with picks.

*Kombu
Kombu is a giant algae that thrives in cold seas. It is mainly harvested in Asia and is widely consumed in Japan, China and Korea. The Breton coasts also produce royal kombu.
It has a strong marine taste. Its taste is iodized and a little sweet.
You can find them in Chinese, Japanese or Korean grocery stores or in organic stores.