AL_
Tasty Apprentice
Enjoy the tangy, savory goodness of Fukusazuke, a traditional Japanese pickled vegetable mix that’s perfect as a side or snack.
**Ingredients:**
- 1 cup daikon radish, sliced
- 1 cup carrot, sliced
- 1 cup cucumber, sliced
- 1/2 cup salt
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame seeds
- 1 small piece kombu (dried seaweed, optional)
**Instructions:**
1. Place the sliced daikon, carrot, and cucumber in a bowl and toss with salt. Let sit for about 30 minutes.
2. Rinse the vegetables under cold water and pat dry with a paper towel.
3. In a separate bowl, mix the rice vinegar, sugar, soy sauce, and mirin until the sugar is dissolved.
4. Add the vegetables to the vinegar mixture and stir to coat.
5. If using kombu, place it in the jar with the vegetables.
6. Transfer everything to a clean jar and refrigerate for at least 24 hours before serving.
Enjoy this crunchy, tangy delight with your favorite dishes!
**Ingredients:**
- 1 cup daikon radish, sliced
- 1 cup carrot, sliced
- 1 cup cucumber, sliced
- 1/2 cup salt
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sesame seeds
- 1 small piece kombu (dried seaweed, optional)
**Instructions:**
1. Place the sliced daikon, carrot, and cucumber in a bowl and toss with salt. Let sit for about 30 minutes.
2. Rinse the vegetables under cold water and pat dry with a paper towel.
3. In a separate bowl, mix the rice vinegar, sugar, soy sauce, and mirin until the sugar is dissolved.
4. Add the vegetables to the vinegar mixture and stir to coat.
5. If using kombu, place it in the jar with the vegetables.
6. Transfer everything to a clean jar and refrigerate for at least 24 hours before serving.
Enjoy this crunchy, tangy delight with your favorite dishes!
Love how simple it is to make and the combo of tangy and savory flavors is spot on. Thanks for sharing this cool pickling idea! 
I love the tangy crunch of pickled veggies. Can’t wait to try this.
