Curated from Recipes | The Guardian — Here’s what matters right now:
For Australia-based cookbook author Yoko Nakazawa, pickles are an essential food. She shares three of her favourites, including yuzu daikon amazu zuke I’ve been eating pickles made from different vegetables in various ways since I was little. Every meal included some kind of pickle on our table. I grew up in Japan and pickles were also included in bento boxes, whether it was homemade, an Ekiben from the station, or a convenience-store bento. If there aren’t any pickles on the table, I feel like something is missing. Pink radish amazu zuke (sweet pickle), below, is a great way to brighten up your plate, and it’s incredibly easy to make. When preparing it, the radish initially loses its colour, which transfers into the pickling liquid. After a few days, the liquid turns the radish into a beautiful, vibrant pink. Continue reading...
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Original reporting: Recipes | The Guardian