Lightly Pickled Vegetables

An easy and refreshing alternative to traditional nibbles. Prepare this delicately tangy snack a few days in advance.


Serves: 4

  • 1 cucumber
  • 10cm daikon (mooli)

[For the pickling sauce]

  • 5 x 15cm kombu
  • 70ml rice vinegar
  • 100ml water
  • 1.5 tsp salt
  • 2 tbsp sake
  • 2 tbsp sugar
  • 2 tsp soy sauce
  • 1/3 red chilli pepper, chopped


  1. Cut the cucumber lengthways in four, then cut into bite-size pieces. Cut daikon in the same way.
  2. Place the ingredients for the pickle in a pan and bring to the boil.
  3. Put the vegetables in a lidded contained and pout into the pickle. For the best flavour, eat 2-5 days after preparation.