{"id":5346,"date":"2021-06-02T09:25:24","date_gmt":"2021-06-02T00:25:24","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=5346"},"modified":"2021-06-05T14:05:29","modified_gmt":"2021-06-05T05:05:29","slug":"rakkyo","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/06\/02\/rakkyo\/","title":{"rendered":"Rakky\u014d"},"content":{"rendered":"\n<p>If you have ever eaten curry-rice in a restaurant you surely have eaten the little white pickle served with it and then you have eaten pickled rakky\u014d \u85a4. A little vegetable that looks like a shallot a bit and is often called Chinese onion. I love the crisp and fresh taste it has and it\u2019s hard to stop eating! A little like French cornichon, but less sour and salty!!!<\/p>\n\n\n\n<p>The season for fresh rakky\u014d harvest is right now and it is fairly easy to find in coop and farmers markets. Pickling them is rather simple though washing and pealing is a bit tedious and you have recipe several options.<\/p>\n\n\n\n<p>The easiest one is to use a prepared ready to use \u201c<em>rakky\u014d su\u201d<\/em> which is a mix of vinegar, sugar, dashi that is chiefly used for pickling rakky\u014d but can also be used for other preparations such as curry onion pickles. Though I am not necessarily a fan of ready to use products, they are a good way to start when you are unsure of the result and what you do and want to maximize success.<\/p>\n\n\n\n<p>Other methods are to prepare your own brine for pickling the rakky\u014d. One recipe I have in an old Japanese cookbook is quite lengthy and probably the most genuine one, yet I couldn\u2019t find a similar one anywhere, so I tempted to share it with you. My rakky\u014d are still in their first week of picking so I don\u2019t yet the result\u2026 we\u2019ll see!!!<\/p>\n\n\n\n<p>So first the recipe for a quick sure outcome, and then the lengthy one. Choose the one you prefer!<\/p>\n\n\n\n<p><strong>Easy-peasy pickled rakky\u014d <\/strong><\/p>\n\n\n\n<ul><li>1kg of fresh rakky\u014d <\/li><li>1 bottle of rakky\u014d su \u3089\u3063\u304d\u3087\u9162<\/li><\/ul>\n\n\n\n<p>Start by washing the rakky\u014d and removing the first layer of skin to obtain a smooth and shiny surface. Remove the hard base and top too. Bring a large pan filled with water to a boil and throw the rakky\u014d in for one minute. Drain and pat dry the rakky\u014d. <\/p>\n\n\n\n<p>In a sterilized bin put the dry rakky\u014d and cover with the rakky\u014d su. Close the bin with a lid. Leave to rest for 14 days. Shake the bin 2 times per day on the first 3 days. After 14 days enjoy! <\/p>\n\n\n\n<p><strong>Classic recipe of pickled rakky\u014d <\/strong><\/p>\n\n\n\n<p><strong>Brine for pickling <\/strong>(used 14 days later)<\/p>\n\n\n\n<ul><li>2 cups of rice vinegar or other white mild vinegar <\/li><li>300g of sugar<\/li><li>1 cup of white umezu (brine of the umeboshi unflavored with shiso), can be replaced by 1 cup of vinegar + 1tsp of salt<\/li><li>1\/2 cup of mirin or konbu dashi<\/li><li>5 dried red pepper (optional)<\/li><\/ul>\n\n\n\n<p><strong>Pickling step 1<\/strong><\/p>\n\n\n\n<ul><li>1kg of fresh rakky\u014d <\/li><li>30g of salt<\/li><li>4tbs of vinegar<\/li><li>1l of water<\/li><\/ul>\n\n\n\n<p>Start by washing the rakky\u014d and removing the first layer of skin to obtain a smooth and shiny surface. Remove the base and top too.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"1024\" src=\"http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-1024x1024.jpg\" alt=\"\" class=\"wp-image-5350\" srcset=\"http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-1024x1024.jpg 1024w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-300x300.jpg 300w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-150x150.jpg 150w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-768x768.jpg 768w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-1536x1536.jpg 1536w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-2048x2048.jpg 2048w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-500x500.jpg 500w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-1400x1400.jpg 1400w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1145-1-600x600.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>In a pan, set the water, salt and vinegar and the prepared rakky\u014d. Bring to a boil and stop right away. Drain and pat dry and put in a bin or a pickle-pot. Cover with the brine you made or of commercial brine. If you can set a heavy lid, otherwise everyday shake the bin. Wait for two weeks.<\/p>\n\n\n\n<p><strong>Pickling step 2<\/strong><\/p>\n\n\n\n<p>After two weeks drain the rakky\u014d and set them in salted water for 3-4h. Renew 2-3 time the water. Then set to dry in the air for half a day. Ideally in the sun, but any well ventilated place will do. <\/p>\n\n\n\n<p>Finally prepare the brine by mixing all the brine ingredients together (but the red pepper) and bring to a boil. In a sterilized bin put the rakky\u014d and cover with the brine. Add the red pepper if you plan to use some. <\/p>\n\n\n\n<p>Now it\u2019s ready. Rakky\u014d in brine should keep a year or so., so enjoy!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"1024\" src=\"http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-1024x1024.jpg\" alt=\"\" class=\"wp-image-5340\" srcset=\"http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-1024x1024.jpg 1024w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-300x300.jpg 300w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-150x150.jpg 150w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-768x768.jpg 768w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-1536x1536.jpg 1536w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-2048x2048.jpg 2048w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-500x500.jpg 500w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-1400x1400.jpg 1400w, http:\/\/gentianeetantoine.com\/igk\/wp-content\/uploads\/2021\/06\/img_1146-600x600.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>If you have ever eaten curry-rice in a restaurant you surely have eaten the little white pickle served with it and then you have eaten pickled rakky\u014d \u85a4. A little vegetable that looks like a shallot a bit and is often called Chinese onion. I love the crisp and fresh taste it has and it\u2019s&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/06\/02\/rakkyo\/#more-5346\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":5341,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,383,360,364],"tags":[34,22,21,26,318,486,1453,12,88,16],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/5346"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=5346"}],"version-history":[{"count":1,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/5346\/revisions"}],"predecessor-version":[{"id":5351,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/5346\/revisions\/5351"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media\/5341"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=5346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=5346"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=5346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}