Pickled Japanese Shallots (Rakkyo) in Sweet Vinegar

Rakkyo, also known as "the medicine of the field," is highly nutritious. It contains beneficial nutrients like vitamin C, potassium, soluble dietary fiber, niacin, and allicin. Particularly rich in soluble dietary fiber, rakkyo is one of the top vegetables in this regard. This fiber helps promote gut health, prevent high blood pressure, reduce swelling, aid in fatigue recovery, protect skin and mucous membranes, and boost the immune system. Consuming soluble dietary fiber, such as fructan, before meals can also help slow the absorption of sugar and fat, making it easier to prevent sharp rises in blood sugar levels. Additionally, allicin has antibacterial and antiviral properties, which can help prevent colds and infections. Niacin aids energy metabolism and contributes to fatigue recovery and skin health. It is recommended to eat about three rakkyo per day.
Ingredients
- Rakkyo (Japanese shallots) 500g
- Rice vinegar 450ml
- Sugar 250g
- Mirin 50ml
- Red chili pepper (Takanotsume) 1
- Salt 15g
Instructions
1. Trim the tops and roots of the rakkyo and peel off the outer skins. Wash them well and remove excess water. Rub the rakkyo with salt and let them sit for 3 hours.
2. Remove the seeds from the red chili pepper and slice it thinly.
3. In a small pot, combine the rice vinegar, sugar, and mirin. Heat until the sugar dissolves, then remove from heat and let the mixture cool to room temperature.
4. Blanch the salted rakkyo in boiling water for 10 seconds.
5. Place the blanched rakkyo and sliced chili pepper in a clean jar, and pour in the vinegar mixture from step 3. Store in the refrigerator for about a month to allow the flavors to meld.
Your pickled rakkyo is now ready to enjoy!