Pickling liquid
2 cups Kikkoman Rice Vinegar
1/2 cup Kikkoman Soy Sauce
1/2 cup water
1 1/2 cups granulated sugar
8 star anise
1 tablespoon yellow mustard seeds
1 tablespoon pink peppercorns
2 teaspoons juniper berries
1 teaspoon red pepper flakes
1 small head purple cauliflower, cut into flowerets
1 small head green cauliflower, cut into flowerets
1 small head yellow cauliflower, cut into flowerets
12 radishes, cut in half
12 green daikon, julienned
12 Thumbelina carrots, cut in half lengthwise
4 Persian cucumbers, cut into 1/2-inch slices
Whisk all of the pickling liquid ingredients together in a large nonreactive saucepan, set over medium heat, continuing to whisk until the sugar dissolves. Remove from the heat and let cool.
Toss the vegetables together in a large nonreactive container. Pour the liquid over the top, cover, and chill for at least 4 hours and up to 5 days. Just before serving, stir the vegetables in the liquid to redistribute the aromatics, if desired.
To serve: Spoon into small bowls.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
