Just Mix and Wait - Easy Pickled Daikon Radish

• 1/2 Daikon radish
• 25 ml Vinegar
• 1 tbsp Salt
• 8 tbsp Sugar (adjust to taste)
• 1 tsp Sake
• 1 Kombu, sliced carrots, yuzu citrus zest, or dried chili peppers to taste

1. Peel the skin of the daikon and chop into sections.
2. Combine all of the ingredients listed in a plastic container, and let sit in the refrigerator for 1 or 2 days.
3. After 1 or 2 days, slice and serve.
4. You can also slice them into easy to eat pieces before pickling.
5. Note: When I pickled other vegetables with the daikon, the colors didn't leech out.
6. A recipe user that they halved the amount of daikon, and it pickled in 1/2 a day.
7. The thickness of the slices changes the taste of the pickles.
8. I pickled some celery, too.
9. I removed the leaves and fibers.
10. Even though celery has a relatively distinctive flavor, these pickles were quite easy-to-eat.
11. Take a look at my recipe for Pickled Kohlrabi as well: https://cookpad.com/en/recipes/153701-just-mix-kohlrabi-pickles
12. Here's a recipe for my "Pretty in Pink" Pickled Radishes: https://cookpad.com/en/recipes/144003-just-marinate-pickled-radishes

radish, vinegar, salt, sugar, sake, carrots

Taken from cookpad.com/us/recipes/155770-just-mix-and-wait-easy-pickled-daikon-radish (may not work)