Rakkyo trial

Rakkyo is indispensable pickles for Japanese style curry rice.

I love the sweet and sour pickles and spicy curry combination, and pickled Rakkyo can be used to make finger food, so I pickle them whenever I could get my hands on Rakkyo onion (you can only find them at supermarket in early summer).

Finding Rakkyo onion is the hardest part.
The process of pickling is not that complicated (clean them, pickle them in salt water for a week, drain, then pickle them in vinegar and sugar) so I wanted to try something different this time.

I made Rakkyo using two kinds of vinegar to see how different the result would be.

After some months of pickling, the result came in.

The one with simple distilled vinegar tasted just like standard Rakkyo I buy at supermarket.
It's delicious and I have no complaint.

The other one, made with expensive brown rice vinegar, had similar flavor but more depth.
If the standard Rakkyo has supporting role, this Rakkyo has more presence by itself.

So Rakkyo can be made with any kind of vinegar, but the quality of vinegar really makes difference.