Tsukémono (daikon)
$10.00
Japanese tsukémono encompass a wide range of foods that undergo transformations in flavor, texture, and appearance. “Agents of Change” — both ingredients (such as salt, vinegar, soy sauce and kōji) and techniques (gentle massage-like pressure, weighted pressure, and submersion in brine or paste) are what enable the transformation.
This LESSON featuring Daikon Tsukémono includes a quick-pickle project assembled and ready to eat the same day, and several delayed-gratification projects that require weeks, even months to complete but provide prolonged eating pleasure.
