Overnight Chinese Daikon Radish Pickles |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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You can make this dish and 24 hours later eat the pickles. 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.
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