Overnight Chinese Daikon Radish Pickles

Cooking Recipes Catalogue

You can make this dish and 24 hours later eat the pickles.

INGREDIENTS (for 2 servings):


  • In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  • Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.