After leaving Okinawa one of the things we started missing were all the side condiments like pickled daikons. So I decided to try my hand. Here is what I did.
I started with one and a half white daikon.
I peeled it and then ran it through my slicer to get disc shaped slices.
I then placed the slices into a bowl with 1 TBSP of salt.
I then let it sit for 2 hours to help the water from the daikon leach out.
A surprising amount of water comes out of the daikon. To get the extra water from the slices I wrapped them in paper towels and squeezed out the extra water.
I then placed the slices in a large mason jar and added the following liquids.
To get the sugar dissolved mix the liquids over medium heat until dissolved. Let cool before adding to the jar.
1 cup water
1 cup rice vinegar
1 cup sugar.
If you need more liquid to cover the daikon then make sure you increase in equal parts.
You can also do what I did and use something to weigh down the daikon to make sure it is submerged.
Keep it in the fridge for at least 2 days before eating. The end result is a sweet crunchy condiment that reminds us of our time in Okinawa.
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