Pickled Daikon

• Produce

  • 1 lb Daikon
  • 1 Red chili pepper

• Baking & Spices

  • 1 tbsp Salt
  • 1/3 cup Sugar

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Beer, Wine & Liquor

  • 1 tsp Sake

• Other

  • 1 Ziploc bag

Found on justonecookbook.com

Ingredients

• 1 lb. daikon (Japanese white radish)
• 1 red chili pepper
• 2 Tbsp. rice vinegar
• 1 tsp. sake (optional)
• 1 Tbsp. salt
• ⅓ cup (Approx 5 Tbsp.) sugar
• 1 Ziploc bag

Directions

• Peel daikon and cut into ¼ inch slices.
• Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.
• Put all the ingredients in a Ziploc bag and rub well.
• 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!