Tangy Soy-Pickled Daikon Radish

1. Prepare Daikon Radish

Scrub the daikon radish well to remove any dirt, then trim the ends. Cut the radish in half lengthwise, and then quarter each half. Slice these quarters into ¼-inch-thick pieces.

2. Salt Daikon Radish

Place the radish slices in a bowl, sprinkle with kosher salt, and toss to coat them evenly. Let the salted radish sit for an hour, draining the liquid every 20 minutes.

3. Toast White Peppercorns

While the radish is salting, toast the white peppercorns in a wok or saucepan over medium-low heat. When they become aromatic and start popping, they are ready.

4. Prepare Pickling Brine

In the same saucepan with the toasted peppercorns, add the thinly sliced Thai bird’s-eye chiles, pale rice vinegar, sugar, soy sauce, and dark soy sauce. Stir the mixture over medium heat until the sugar fully dissolves.

5. Rinse and Dry Radish Slices

Once the radish has finished its hour of salting, rinse the slices thoroughly under cold water to remove any excess salt. Squeeze the radish slices dry using a clean tea towel.

6. Combine Daikon and Brine

Transfer the dried radish slices into a clean glass jar. Pour the warm pickling brine over the radish slices, making sure they are barely submerged.

7. Pickling Process

Seal the jar tightly and place it in the refrigerator. Let the radish pickle for at least 3 days before serving.