Plenty of Honey Radish Syrup Made in a Bottle
recipe
Ingredients (Serves 4)
- Japanese white radish
1/3 of a book (approximately 300 grams)
- Honey (Acacia Honey from SUGI BEE GARDEN is recommended)
The amount that the daikon is submerged in (approximately 100 to 150 grams as a guideline).
- glass bottle for preservation
1 piece (used after boiling for sterilization)
How to make it
1Place the glass bottles and lids in a pot with plenty of water, bring to a boil, and boil for about 5 minutes for sterilization. Allow them to air dry on a clean cloth.
2Peel the daikon thickly and cut it into 1 cm square dice.
3Place the daikon in a completely dry jar and pour in honey (Acacia Honey from SUGI BEE GARDEN is recommended) until the daikon is covered. Close the lid and shake lightly to mix everything.
4After leaving it in the refrigerator for half a day to one day, when the moisture has come out of the daikon and the syrup has become thinner, remove the daikon.
5The finished syrup can be stored in the refrigerator for about 4 to 5 days, and can be enjoyed mixed with water, hot water, carbonated water, or tea.