Asian Pickled Radish

Ingredients

1 small daikon radish (or Korean radish for more crunchiness)
1 tablespoon salt
1 clove garlic, smashed (Optional)
1-2 birdseye chili, or 1 teaspoon chili flakes (Optional)

Vinegar Brine:
1/2 cup white vinegar (or rice vinegar)
1/2 cup + 2 tablespoons hot water
1/2 cup sugar

Directions

Wash and peel the daikon radish.

Cut the daikon radish to the shape you prefer. (thin match sticks, thick sticks, slices, or cubes). and put it in a large bowl.

Add 1 tablespoon of salt and massage it into the freshly cut radish. Let the radish sit for 15 minutes while it draws out the bitter water.

Once 15 minutes is up, rinse the daikon well with cold water and set aside

Making the Brine:
In a separate bowl, mix together all the ingredients under the ‘Vinegar Brine’ and set aside. Taste the vinegar solution to see if it is sweet or tart enough for your preference.

Add the daikon radish into glass jars and cover with vinegar brine until the daikon is fully submerged in it.

(Optional) If you want it garlicky or spicy, add in the optional smashed garlic and whole chili peppers, or chili flakes into the jars as well.

Seal well and let it sit in the fridge for a minimum of 2 hours but preferably 24 hours.