Rakkyo are a type of Japanese shallot which is usually uncooked and pickled in a lightly seasoned sweet vinegar. Japanese curry is incomplete without rakkyo pickled shallots, and this pickling vinegar is just what you need to make them.
This rakkyo vinegar is a blend of sugar, salt, sweetener, and traditionally brewed Japanese vinegar. It's not just for pickling shallots, you can use it to pickle ume plums, daikon radishes, cucumbers, and other vegetables which would benefit from a sweet and sour accent.
You can even use it as a dressing for Japanese Aemono, small dressed side dishes like small fresh salads, seafood, sashimi etc.
To pickle shallots, wash and trim 1kg of rakkyo shallots, place in a colander and pour boiling water over them while draining well. Place rakkyo shallots, sliced red chili, and 700ml rakkyo vinegar in a large container.
Seal, and store in a cool, dark place. Let it sit for 2-3 days, after which shake the container 2-3 times a day to mix. After 10 days the pickled rakkyo shallots will be ready to eat.
To make a light salad, shred cabbage into thin strips, julienne carrots, and combine with minced onion. Mix 40ml oil, 5 tbsp rakkyo vinegar, and a little salt and pepper in a bowl. Season the vegetables with this dressing, and chill in the refrigerator.
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