Pickled Daikon Radish

I find the supermarket lacks good pickled radish to eat with Korean BBQ. If you have ever tried KBBQ at Gen in Tustin/Huntington Beach, CA, then you will understand the kind of Daikon Radish I am into! I like it sweet with a bit of a crunch! The ones you find at HMart are not as crunchy because they are sliced so thin, and the radish has no flavor. I decided to make my own and was not disappointed as I just opened the jar to sneak a slice or two. Cut the amount of sugar if you do not want it to be sweet. This should be done in advance because it needs at least a week to pickle! You can leave the jar out for a day or two to ferment before refrigerating. Happy pickling!

Yields: 1 24 oz. jar of pickled daikon radish

Ingredients:
1 large daikon radish, peeled
2 tbsp. salt
2-3 tbsp. sugar
1/2 cup white vinegar
1/2 cup water

Directions:
1. Cut the daikon into 1/4 inch discs. Wash thoroughly and drain.

2. Once drained, put the daikon in a large bowl and evenly coat them with the 2 tbsp. salt. Allow this to brine at room temperature for an hour.

3. Drain and rinse the daikon discs once you are done brining it. Transfer them into a 24 oz. mason jar.

4. In a small pan, heat the water, vinegar, and sugar until it starts to boil; make sure to stir a couple of times to dissolve the sugar.

Immediately take off the heat and pour mixture into the mason jar. Carefully screw the lid on (it will be hot!) and allow it to ferment on the counter a couple of days before putting in the refrigerator; you can also place it in the refrigerator right away if you so choose. Enjoy in about a week!