- 1 lb daikon radish (Japanese white radish)
- 1 dried red chili pepper
- 2 Tbsp rice vinegar
- 1 tsp sake (optional)
- 1 Tbsp salt (kosher or sea salt; use half if using table salt)
- ⅓ cup sugar (⅓ cup = Approx 5 Tbsp)
Gather all the ingredients.Peel daikon and cut into 1/4 inch slices.Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.Put all the ingredients in a Ziploc bag and rub well.Remove the air from the bag and close it. Keep in the refrigerator for 1-2 days. We like to pickle daikon for 2 days. Enjoy!