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| Overnight Chinese Daikon Radish Pickles |
"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)
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 8H50M |
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- 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.
Notes :
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