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Pickled Daikon Radish

By brent.weichel on
Ingredients
  • 2-3 Daikon Radishes
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Distilled Vinegar
  • 2 Tbsp Hana Lychee Sake
  • 1 Hot Thai Chili Pepper
  • 1 Tbsp Kosher Salt
  • 1/2 Tbsp Dried Seaweed
Instructions
  1. Peel and cut the Daikon Radish to 1/4 Inch sticks.
  2. Cut the Thai Chili Pepper however you please, I like going with rings because it’s simple.
  3. In a small pot add the Vinegar, Granulated Sugar, Salt, and Dried Seaweed.
  4. Bring the contents of the pot up to a low boil, and then simmer for 10 minutes.
  5. In a 16 oz Jar add the cut Daikon Radish, the Thai Chili Pepper, and the Hana Lychee Sake.
  6. After the contents of the pot have simmered for 10 minutes, pour into the 16 oz Jar.
  7. Top up the Jar with Vinegar if there’s too much air room.
  8. Can it and store away in the fridge for a week.
  9. Eat within 4 weeks.