Pickled daikon is the absolute shit. I’ve only had it a few times at restaurants but I love pickles and these guys are up there with the best cornichons.
What you need
- 1 lb. daikon (Japanese white radish) – about half one/ mooli
- 1 red chilli pepper/ 1 or 2 teaspoons of dry chilli flakes
- 2 Tbsp. rice vinegar
- 1 tsp. sake (optional)
- 1 tsp. salt
- ⅓ cup (Approx 5 Tbsp.) sugar
- 1 Ziploc bag
Peel your daikon and then slice nice and thin, so you’ve got a lot of thin white turnip disks. Now put all of these into the ziploc bag and pour in all of the other ingredients. Don’t worry if it doesn’t look too moist at the moment, the salt and sugar will draw the liquid out of the Daikon.
Once everything is in the bag you’ve got to manage those guys until everything is covered. Now, if you’re feeling extra greedy you can go straight in, but best of all leave them a few days so they are extra crisp and tangy.