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Pickled Daikon radish
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Source: Recipe by Namiko Chen of Just One Cookbook.
| 1 lb | daikon radish, (Japanese white radish) |
| 1 | dried red chili pepper |
| 2 Tbsp | rice vinegar |
| 1 tsp | sake, (optional) |
| 1 Tbsp | salt, (kosher or sea salt; use half if using table salt) |
| ⅓ cup | sugar, (About 5 Tbsp) |
Peel daikon and cut into 1/4 inch slices.
1 Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.
2 Put all the ingredients in a Ziploc bag and rub well.
3 Remove the air from the bag and close it. Keep in the refrigerator for 1-2 days. We like to pickle daikon for 2 days. Enjoy!
4 Pickled Daikon can be stored in the refrigerator for a month.
Equipment you will need:
1 Ziploc bag
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