Monday, July 9, 2012

Pickled Daikon

11/2 lbs. Daikon
1/4 Kosher
1 c. Sugar
2 tbs. Sesame oil
4 Thai or Serrano chilis


Cut daikon lengthwise in 1/2 inch slices, then stack and cut into 1/2 cubes. Toss with salt in a medium bowl. Let stand about 2 hours, stirring occasionally. Rinse daikon well and drain. In bowl, stir sugar with vinegar until dissolved. Then, stir in daikon, chiles, and oil. Chill covered for at least 4 hours. Keep in fridge for as long as one week.

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