Pickled Chrysanthemum Radish for New Year's Osechi Feast

• 1 Radishes
• 1 Salt
• 1 Sweet vinegar (I used
• 1 dash Grated yuzu peel

1. Cut off the leaves and root end the radish.
2. With the leaf end facing down, make several deep diagonal cuts from top to bottom.
3. To prevent cutting down to the bottom, balance the radish on top of two chopsticks.
4. Rotate the radish 90, then make deep diagonal cuts again as in Step 2 to make a crisscross pattern.
5. Sprinkle a generous amount of salt on the radish.
6. Lightly work the salt into the radish.
7. After it softens, rinse, then squeeze out any excess water.
8. Soak the radish in sweet vinegar and marinate it for 20 minutes.
9. Take the radish out of the vinegar.
10. Shape it like a chrysanthemum.
11. Place the grated yuzu peel in the center to finish.
12. Try them out in bentos for cherry blossom viewing or to serve guests at home "Temari Sushi with Chrysanthemum Radish"
13. They're also great as an appetizer "Salmon and Chrysanthemum Radish Appetizer"

radishes, salt, sweet vinegar

Taken from cookpad.com/us/recipes/150430-pickled-chrysanthemum-radish-for-new-years-osechi-feast (may not work)