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Overnight Chinese Daikon Radish Pickles


Yield: 2 servings




1 1/2 cups chopped daikon

3/4 teaspoon salt

1 tablespoon rice vinegar

1/4 teaspoon ground black pepper

1/4 teaspoon sesame oil (optional)



Overnight Chinese Daikon Radish Pickles


1.In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.


2.Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.