Pickled Japanese Rakkyo Onion
Rakkyo is in season now. Let’s make a preserved food pickles.
Rakkyo is a shallot bulb (Allium chinense) that written “辣韮” in Kanji literally “hot and sharp flavor Allium”. And it is eaten pickled generally, loved the good crunchy texture.
From May to June, fresh rakkyo are sold at supermarket and there are three types of different way of pre-preparation.
– Non-washed with soil, “Doro-rakkyo” (doro means soil)
– Washed and removed outer skin, “Arai-rakkyo” (arai means wash)
– Marinated in salty water after washing and removing outer skin, “Shio-rakkyo” (shio means salt)
I prefer washed type, because it takes time and effort to wash them and remove outer skin and I like to arrange the salt level.
- Rinse “Arai-rakkyo” (1 kg) with water and drain them, then put them in a storage container.
- Boil water (5 cups) and salt (9 tee spoons) in a sauce pan lightly.
* It can be added sugar or soy-sauce according to your taste. I love simple one.
- Pour hot salty water into the storage container.
- Put dried red chili pepper (2-3 pieace) and Konbu seaweed (10cm square).
* I use shredded dried red chili pepper here, instead of whole chili.
It is available to eat after three or four days, but after one month it will be more mild and delicious!😋😋 Itadakimasu!
a shallot bulb (Allium chinense). 辣韮（らっきょう） literally “hot and sharp flavor Allium”
is an edible dried kelp from the family Laminariaceae. 昆布（こんぶ）