Crisp Soy-Vinegar Pickled Daikon

1. Prepare Daikon

Scrub the daikon radish thoroughly and trim off any rough ends. Cut the radish into halves, then quarters. Remove the core if it's tough, and slice the daikon into uniform ¼-inch-thick pieces.

2. Salt Daikon

Place the radish slices in a large bowl and sprinkle them with kosher salt. Toss the slices to coat them evenly, then let them sit for about an hour. Drain off any liquid that accumulates in the bowl every 20 minutes.

3. Toast Peppercorns

Toast the whole white peppercorns in a wok or saucepan over medium heat until they become fragrant and start popping.

4. Prepare Brine

In a small bowl, combine the thinly sliced chiles (if using), pale rice vinegar, sugar, soy sauce, dark soy sauce, and the toasted peppercorns. Stir the mixture until the sugar has completely dissolved.

5. Rinse and Dry Daikon

Rinse the salted radish slices thoroughly under cold water to remove excess salt, then squeeze them dry using a clean tea towel.

6. Pickle Daikon

Transfer the dried radish slices into a glass jar or container with a tight-fitting lid. Pour the pickling brine over the radish slices, ensuring they are fully submerged. Seal the jar or container and refrigerate for at least 3 days.