Overnight Chinese Daikon Radish Pickles recipe

2 servings

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)

In a mixing bowl, toss daikon with salt.

Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

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.