Tibetan Pickled Daikon Radish Condiment

• 1 lb daikon radish, peeled and coarsely grated
• 2 scallions, minced
• 1/2 onion, small, cut in thin slices
• 2 tablespoons ginger, minced
• 2 tablespoons salt, kosher
• 1 tablespoon garlic, minced
• 1 teaspoon peppercorn, Sichuan preferred, dry roasted and ground
• 3 cups vinegar, rice vinegar preferred

1. Place the radish, scallions, onion, and ginger in a large bowl and toss to mix them well; stuff half the mixture into a sterilized 4-quart jar and add 1 tablespoon of the salt and the garlic and Sichuan pepper.
2. Add the remaining radish mixture and the second tablespoon of salt, and pour on the vinegar, which should cover the mixture completely; seal and shake the jar to distribute the vinegar well.
3. Place the jar in a sunny spot by a window for 2 to 4 days depending on the temperature, for colder weather allow 4 days; give the jar a shake occasionally to help blend the flavors.
4. It is now ready to use; the pickle will keep indefinately if well sealed and refrigerated; to serve, use a clean fork or chopsticks to lift out a clump of radish strands and place them in a condiment bowl.

daikon radish, scallions, onion, ginger, salt, garlic, peppercorn, vinegar

Taken from www.food.com/recipe/tibetan-pickled-daikon-radish-condiment-432946 (may not work)