Harihari Zuke/はりはり漬け

Japanese Food
The other day, I found wari boshi daikon sold at the supermarket.  I bought one bag without thinking what to do with it.
wari < waru = to break up, to divide
boshi < hosu = to dry
Wari boshi daikon is similar to kiri boshi daikon, but is thicker.
kiri < kiru = to cut
Today, I decided to make harihari zuke with it.  I searched for recipes, and tried a 1:1:0.3 ratio for soy sauce, vinegar, and sugar.  (The original recipe called for a 1:1:0.5 ratio, and I was sure that this would result in a sweet pickle.)
80 g wari boshi daikon
100 ml soy sauce
100 ml vinegar
33 ml sugar
8 x 8 cm kombu
1 red pepper, deseeded and chopped
1.  Wash wari boshi daikon, and soak in a bowl of water for 30 min. or so to reconstitute.
2.  Drain, squeeze, and cut into 2-3 cm pieces.
3.  Combine all ingredients in a container.
4.  Let sit in the fridge for 3 hours or longer.
割り干し大根 80 g
しょう油 100 ml
お酢 100 ml
砂糖 33 ml
昆布 8 x 8 cm
1.  割り干し大根を洗い、水の入ったボールに30分程度漬けて、戻す。
2.  水を切り、絞り、2~3センチに切る。
3.  容器に材料を全て合わせる。
4.  冷蔵庫に3時間以上入れておく。

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