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Pickled Daikon and Red Radishes with Ginger

1 1/2  lb. daikon radish, peeled

1 bunch red radishes, cut into 6 wedges

1 TBSP kosher salt

1/4 cup rice vinegar

3 TBSP sugar

1 TBSP matchsticks of peeled ginger  

 

Halve daikon lengthwise, then cut crosswise into ¼” slices. Transfer to a bowl and toss with radishes & salt. Let stand at room temperature, stirring occasionally, 1 hour. Drain (do not rinse) and return to bowl. Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Chill covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

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