Rakkyo Making

Rakkyo is an onion native to China.
They are used in cooking, like other onions, in China, but in Japan, they are usually pickled.
And this pickled Rakkyo is usually served with Japanese style Curry.
Why? I don't know. I assume that somebody got an idea from Chutney.

I've been looking for this onion to make pickled Rakkyo, and this year, JC found them!

These are from HIKARI FARMS, an organic farm in California.

First, wash thoroughly. Dry well.
Trim the stem and root.
Boil salt and water (1 Table Spoon: 1 Cup ratio), pour the salted water over the Rakkyo in a clean bottle.
Cover the bottle when it cools down.
Keep it in a dark, cool place for a week.

Discard the salted water.
Add a little bit of vinegar to rinse: cover the Rakkyo with the vinegar, then discard the vinegar.
Add Sugar and Vinegar (1:2 ratio) into the bottle.
Shake well to dissolve the Sugar.
Keep in a fridge for 2 weeks. Ready to eat.

The color is brown because I used Brown Rice Vinegar.
The taste is sweet and sour.
It's easy to make, and rare Japanese pickles which don't require too much salt.

I don't exactly know how long I can keep this.
It's pickled so it must be fine to store this for a long time, but we usually finish this within several months.

Taste just like the Rakkyo from Japan.
The only difference is that this one is huge.
Even Rakkyo becomes jumbo size in America!

We eat this with curry of course, but also use this to make snacks for wine.
Get a cracker, spread Goat Cheese, place sliced Rakkyo and Smorked Sarmon on top.
Good to have with chilled white wine.