Pickled Daikon

[lsanderson]

Yesterday morning, I paid a dollar for three nice daikons. I ran home and peeled them and fed them through the shredder on the kitchen-aid, and rinsed it off with cold water. Then I mixed a cup of sugar with a cup of rice wine vinegar, and put it all in a zip-lock bag in the fridge. I try to remember to roll the bag around once or twice and squeeze the air out of it. It ends up as a mound of white crunchy goodness, sharp, sweet, and tangy, yet oddly palate cleansing.

I have to admit I stole the complicated recipe from the chef at the Slanted Door.

It also works great with carrots, although they tend to be orange rather than white, not quite as tangy, and you can skip the cold water rinse.