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Overnight Chinese Daikon Radish Pickles


"You can make this dish and 24 hours later eat the pickles."
Original recipe yield: 2 cups.
Prep Time:
20 Minutes
Ready In:
8 Hours 50 Minutes
Servings:
2

INGREDIENTS:

  • 1 1/2 cups chopped daikon
  • 3/4 teaspoon salt
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon sesame oil (optional)

DIRECTIONS:

  1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.