Pickled daikon

February 13, 2008

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Makes about 1 quart

3 cups water
2 tablespoons kosher salt
2 tablespoons sugar
1 pound daikon, halved lengthwise, and thinly sliced crosswise
2 cloves garlic, halved lengthwise
3 scallions, trimmed and thinly sliced
2-inch piece fresh ginger, cut into thin matchsticks
2 red chili peppers, cored, seeded, and cut into thin matchsticks

1. In a medium pot, combine the 3 cups of water, salt, and sugar. Bring to a boil over high heat. Remove from the heat and let the mixture cool.

2. In a 1-quart glass jar, place the daikon, garlic, scallions, ginger, and chili peppers. Pour the water mixture over the vegetables. Cover with a lid, but do not screw it on.

3. Set aside for 24 hours in a cool, dark place. Once fermented, remove the garlic, screw on the lid, and refrigerate. Adapted from "Essentials of Asian Cuisine"