Marinated in rice vinegar, sake, chili pepper, sugar, and salt, this easy Japanese Pickled Daikon recipe makes the best accompaniment to many of your main dishes. It's tangy, slightly sweet and refreshingly crunchy. 

Pickled Daikon

INGREDIENTS

• 1 lb daikon radish (Japanese white radish)
• 1 dried red chili pepper
• 2 Tbsp rice vinegar
• 1 tsp sake (optional)
• 1 Tbsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• ⅓ cup sugar (About 5 Tbsp)

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Peel daikon and cut into 1/4 inch slices.
3. Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.
4. Put all the ingredients in a Ziploc bag and rub well.
5. 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!

https://www.justonecookbook.com/pickled-daikon/