This is very easy and is just another pickle. I made it because the daikon radish were so cheap that I had to find something to do with them.
- 2 large daikon, peeled
- 4 tbs salt
- 2 tbs tumeric
- 1 dried chilli
- 1 clove garlic, peeled and cut into slivers
- 1 thumb-sized piece of ginger, peeled, cut into thin slices or slivers
- 1 cup sugar
- 1 cup water
- 1 cup rice wine vinegar – or 3/4 cup white vinegar and 1/4 cup apple cider vinegar
Process radish into thin strips in the food processor.
Layer into a colander over a bowl spreading the salt between layers and mixing it all together. This will begin to smell pretty bad.
Leave for a couple of hours for the juices to drain away.
Sterilise a large jar
Make the pickling vinegar, bring the sugar and water to the boil then add the tumeric, chilli, ginger, garlic and slowly simmer for 10 minutes.
Put the radishes into a bowl and pour boiling water over them to rinse off, put back into the colander to drain then squeeze the juices out of the radish by the handful, adding to the sterilised jar.
Pour the vinegar mix into the jar with the radish, using a chop stick (that you don’t mind going yellow) to move the radish around a get out the air bubbles.
Cover and store in the fridge for a month for the flavours to develop.