Daikon, 1 (peeled or unpeeled)
Soy sauce, 7 tbsp
Vinegar, 2 tbsp
Sugar, 5 tbsp
- Cut daikon into 1/2 inch slices, then cut into quarters.
- Bring soy sauce and sugar to a boil then remove from heat.
- Add vinegar and daikon to the soy sauce and sugar mixture while it is still hot.
- Let cool.
- Pour into a sealable container (wide-mouthed jar, zip-lock bag, tupperware, etc.)
- Mix occasionally to make sure all daikon is soaked in the liquid.
The pickles will be ready to eat in one day and will keep in the fridge for several days.
This make a cool, refreshing side dish for the hot summer days to come. In Japan, workers will snack on cool pickles and warm green tea in the afternoon as an invigorating pick-me-up.