Crisp Daikon Radish in Soy-Vinegar Brine

1. Prepare Daikon Radish

Scrub the daikon radish thoroughly but don’t peel it. Trim off the ends, then cut it in half lengthwise. Quarter each half and remove the core. Slice the radish into ¼-inch thick pieces. Place the slices in a bowl and sprinkle them with 2 teaspoons of kosher salt, tossing to ensure they are evenly coated. Let the radish sit for an hour, draining any liquid every 20 minutes.

2. Toast Peppercorns

While the radish is resting, toast 1 tablespoon of whole white peppercorns in a wok or saucepan over medium-low heat. Toasting them until they are fragrant and you hear them popping enhances their aroma and flavor.

3. Prepare Brine

As the peppercorns toast, prepare the pickling brine. Combine the toasted peppercorns, thinly sliced chiles (if using), 6 tablespoons of pale rice vinegar, 0.5 cup of sugar, 0.25 cup of soy sauce, and 1.5 teaspoons of dark soy sauce in a bowl. Stir the mixture until the sugar has completely dissolved.

4. Rinse and Dry Radish

After the radish has finished sitting in the salt, rinse the slices thoroughly to remove any excess salt. Then, dry them by squeezing them gently in a tea towel.

5. Combine Radish and Brine

Transfer the dried radish slices to a glass jar or container with a lid. Pour the pickling brine over the radish, making sure the slices are fully submerged. The radish will reduce in size as it absorbs the brine.

6. Pickling Process

Seal the jar and place it in the refrigerator. Allow the radish to pickle for at least 3 days before serving to develop its full flavor. Remember to use clean utensils when serving to keep the pickles fresh. These pickles can be refrigerated for up to 1 month.