I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

My grandma used to make this when my mom was little and when she had a sore throat.There are no hints.Even daikon radish by itself works for relieving a sore throat. Recipe by Hinanachoko

I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty.I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious.Don't throw away the vegetable juice released from the salt - you can use it!Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei

Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe.Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious.Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526

I wanted to try to lose weight while still eating delicious food, and I always wanted to eat a lot of vegetables! So I made this!The shio-konbu (shredded konbu seaweed cooked in soy sauce) is salty, so please adjust the amount of salt to your taste. I think you just need a little bit. For 1 to 2 servings. Recipe by Hana hana chan

I thought of an easy-to-eat and fun dish because I received a lot of takuan pickles as a gift.The takuan pickles I used this time came with pickling liquid. If you're using pickles without the liquid, the flowers might feel slightly stiffer when you try to open them up. Recipe by Sumireno usagi

It's too much trouble for me to rub the vegetables with salt and wait hours until they are ready, so I just used the microwave.I make this with a mixture of rice vinegar and apple vinegar. Try it with whatever vinegar you'd like.The vegetables cook in the microwave, so there's no need to rub them with salt first.It will keep for a while if you make sure that the vegetables stay soaked in the liquid. Recipe by Wanko mama

The cucumber dish served at a certain chain restaurant was delicious, so I tried to recreate it at home.Adjust the amount of salt to taste. It should be on the salty side if serving as pickles, and less salty if serving as a drinking appetizer. Be sure to taste and adjust the seasoning. The kombu tea is optional, but I highly suggest it. For 2 servings. Recipe by smooth

My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.I'm posting it here for my own record.This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices. It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie

We're a couple who always seem to have leftover Chinese cabbage from making hot pots.I made this unique tsukemono (pickled dish) because the I wanted to use up the Chinese cabbage.I also posted a cucumber version at.Adding 1/2 teaspoon of kombu tea will produce a light flavor, while 1 teaspoon will give a robust flavor.Eat as is or strengthen the taste with soy sauce.Be sure to squeeze out the water after salting the cabbage. Recipe by Poron526

From middle school to high school, I would often visit a Protestant church.I recently recalled how the pastor of the church would always serve these pickles during meals, and taught me how to make them.While they are on the sweet side, they taste almost exactly as I remembered.Try it during the summer when you need a way to consume your stock of cucumbers.If you drain the cucumbers after brining, use less seasonings overall.This recipe makes a sweet pickle, so adjust to taste.You could also use powdered white pepper, but in that case, reduce it to about 1 teaspoon.They will last in the refrigerator for up to a week. Recipe by Jikana

Commercially made pickles are too sweet or just not to my taste, so I decided to make my own.Crack the peppercorns roughly. Add some ground black pepper too if you have it.Add the red chili peppers to taste. The pickles are still delicious without them. Recipe by Rarumu