Pickled Daikon

Ingredients

• 450 g (1lb) daikon radish
• 15 ml (1 tbsp) table salt
• 125 ml (1/2 cup) sugar
• 125 ml (1/2 cup) apple cider vinegar
• 125 ml (1/2 cup) water
• 30 ml (2 tbsp) sea salt
• 2 red chillies, washed and finely sliced
• 60 ml (4 tbsp) dill, washed and chopped

Instructions

1. 1

   Peel the radish and then slice it thinly as desired.

2. 2

   Sprinkle with salt and leave for 2 hours in order to draw out moisture.

3. 3

   Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.

4. 4

   Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

5. 5

   Squeeze the excess moisture out of the radish.

6. 6

   Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.

7. 7

   Pour in the pickling liquid, ensuring all surfaces of the radish are covered.

8. 8

   Wait for at least 2 days, but preferably 1 month, for the flavours to develop.

9. 9

   Serve with a bowl of rice or miso soup.