Pickled Daikon Radish
1/2 pound daikon radish
1 Tbsp kosher salt
1 c water
1/4 c distilled white vinegar
1 Tbsp sugar
1 tsp red pepper flakes
- Peel the radish and carrot, and cut them into thin (1/4-inch) half circles.
- Sprinkle the salt on the cut veggies, then mix them around with your hands. Let them sit for 30 minutes to let some water out. Afterwards, squeeze them handful by handful and get as much water out as possible.
- Pour over the mixture of vinegar, sugar, and red pepper flakes.
- Pack the veggies in a jar, refrigerate overnight, and they will be ready to eat the next day (but taste better after a week). Can be stored for up to 4 weeks.
Overall, they turned out quite tasty and not too spicy, but it is really worth making them a week or so in advance to allow them to develop a sharper flavor. Coming up, a meal to eat them with!