Ingredients

   
450g daikon radish, peeled and sliced into half-moons (6mm thick)
1 dried red chili pepper, cut into rounds (seeds removed)
30g rice vinegar (unseasoned)
5g sake (optional)
9g Diamond Crystal kosher salt
67g sugar

Steps

  1. Peel daikon and cut in half lengthwise. Slice crosswise into half-moon pieces about 6mm thick.

  2. Cut chili pepper into small rounds, discarding seeds for less heat.

  3. Place daikon, chili, rice vinegar, sake, salt, and sugar in a resealable bag. Rub well from outside to distribute seasonings.

  4. Remove air and seal. Refrigerate for 2–3 hours.

  5. Remove from pickling liquid and serve.

Notes

  • Stores in an airtight container in the fridge for up to a month. Odor gets stronger over time.
  • If it gets too salty, pour off the pickling liquid.
  • Sake is optional — can be omitted.
  • Use Diamond Crystal kosher salt specifically; table salt at the same weight will be much saltier.