Today, I'll tell you about how to make simple Japanese pickles, "Tsuke-mono". We've been eating "tsuke-mono" over generations, and each family has own recipes. It always come together with Japanese white sticky rice and "miso-shiru" (miso soup).
This "daikon" (Japanese radish) is only grown in the area where I live called "Miura Hanto "(Miura Peninsula). The outside color is pink, but the inside is white. Looks so cute! I'd never seen this until I moved to Kamakura. The farmers don't sell this "daikon" a lot, they only sell around their territory, it seems.
The recipe is from one farmer woman I met at the vendor. So simple. Wash the red "daikon" and cut them into one-bite size. This "daikon" is so soft, that's why you don't need to peel off the skin. Put them into a big storage jar, and add rice vinegar and equal amount of white sugar into the jar until soaked. Leave it for a couple days. Voila! Here you can have the "tsukemono".
I know it sounds a bit funny for you to add some sugar, but it's quite common way to cook something in Japanese traditional dishes.