Pickled Daikon

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
• ▢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

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Peel daikon and cut into ¼ inch (6 mm) slices.
• Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.
• Put all the ingredients in a resealable plastic bag and rub well.
• Remove the air from the bag and close it. You can start enjoying it after 2-3 hours.

To Store

• You can keep the pickles in the refrigerator for a month. When the flavor is getting strong, remove the solution and store the pickles in an airtight container.

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