|You will need a Daikon Radish, Black Pepper, Rice Vinegar, Sesame Oil, and Salt|
|Peel the Daikon and Cut into little chunks. Then add the Daikon and Salt to a bowl and mix together well.|
|Cover and refrigerate until 1-2 TBSP of liquid is released. About 30 minutes. Here is a peek at my Daikon liquid.|
|Transfer Daikon to a colander and rinse very well. You are trying to remove as much of the salt as possible.|
|Then transfer to a Paper Towel and pat dry.|
|Place the Daikon in a mason jar and add the Pepper, Rice Vinegar, and Sesame Oil. Place the lid on and shake well to distribute the flavors and Refrigerate at least 8 hours.|
|I shook it every so often to ensure that the pickling liquid was moved around. Then I tried it the next afternoon so it had sat for a little over 24 hours. It was very nice and mild. Enjoy!|
Source: All Recipes by MARBALET
1 Daikon Chopped into chunks
3/4 tsp Salt
1 TBSP Rice Vinegar
1/4 tsp Ground Black Pepper
1/4 teaspoon sesame oil
In a mixing bowl Add the chopped Daikon and the salt, mix well. Cover, and refrigerate until 1 to 2 tablespoons of liquid is released, about 30 minutes.
Transfer the Daikon to a colander and rinse well removing as much salt as possible. Move to a paper towel and blot the water off. Move Daikon into a mason jar and add the rice vinegar, black pepper and, sesame oil. Top with the lid and ring and refrigerate at least 8 hours.
Approximate Nutritional info for whole batch