“Ponzu” Pickles

Pickles uses “ponzu”. Vegetables like Japanese white radish, cucumber, and asparagus are suitable. It is very easy. Just cut vegetables and soak them in ponzu.

Ingredients
Ponzu
Japanese white radish

How to cook
1. Wash white radish. Peel skin with knife with 3mm thickness.
2. Cut skins and other parts into 1cm x 5cm with 3mm thickness.
3. Put radish in a container and add ponzu to make radish half-soaked. As water comes out from radish, the radish will be soaked in the liquid later.
4. Store in a fridge for 3 hours or more.