Pickled Radish

Call it pickled, call it salad or even fermented radish but this is so good as a complement to any fried fish and seafood or any fried food. 

Daikon or white radishes are a lot better and easier to prepare than the ordinary red radishes.

Shave the outer skin of a small white radish and discard.  Then shave the radish into a bowl or dish to make about 1 ½ to 2 cups shavings.

• Add 1 tsp. salt
• 2 tsp. sugar
• Dash of black pepper
• ¼ cup white vinegar

Mix them all up to coat then cover the container and refrigerate. 

You can prepare this ahead.  The longer it soaks in the vinegar the better it gets.  In fact, you can keep it in the fridge for a few days and let it ferment like kimchi.  It will be a whole lot more scrumptious.  But a word of warning, it may not smell good when you open the jar.  But don’t let it bother you.  It is just the nature of the radish.

Cut the recipe in half if you don’t have much radish.