▪1 lb. daikon (Japanese white radish)
▪1 red chili pepper
▪2 Tbsp. rice vinegar
▪1 tsp. sake (optional)
▪1 tsp. salt
▪⅓ cup (Approx 5 Tbsp.) sugar
▪1 Ziploc bag
1Peel daikon and cut into ¼ inch slices.
3Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.
5Put all the ingredients in a Ziploc bag and rub well.
7Remove the air from the bag and close it. Keep in the refrigerator for 1-2 days. We like to pickle daikon for 2 days. Enjoy!
Pickled Daikon can be stored in the refrigerator for a month.