Pickled Daikon and Red Radishes with Ginger
A crisp and tangy Japanese-inspired pickle featuring daikon and red radishes, brightened with fresh ginger. This refreshing side dish combines the peppery crunch of radishes with a perfectly balanced sweet and sour brine.
6 servings
13 hr 5 min
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Ingredients
- •1½ pounds daikon radish
- •1 bunch red radishes
- •1 tablespoon kosher salt
- •¼ cup rice vinegar
- •3 tablespoons sugar
- •1 tablespoon ginger
Cooking Instructions
- 1.
Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
60 min
- 2.
Drain in a colander (do not rinse) and return to bowl.
5 min
- 3.
Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
720 min
