Pickled Daikon Radish

Yields 1 1/2 to 2 pints

Recipe by Renee Loux, The Balanced Plate. These pickles keep for quite a long time in a glass jar in the fridge and make a great side dish or condiment for grain dishes, sushi, and steamed vegetables for anyone who loves a little spicy tang.

• 1 lb. daikon radish, scrubbed or peeled
• 1/4 c. sea salt
• 1/2 c. rice vinegar
• 1/4 c. brown rice vinegar
• 1/4 c. sake or mirin
• 1 c. filtered water
• 1/2 c. agave nectar or 1/4 c. organic sugar
• 1/4 t. turmeric powder (optional, to turn the pickles a beautiful yellow)

1. Cut radish in half lengthwise and slice into 1/4" pieces.
2. Toss with salt and place in a colander or strainer over a bowl for 1 hour.
3. Rinse well to remove salt.
4. Mix together the rice vinegar, brown rice vinegar, sake or mirin, water, agave or sugar, and turmeric. If you are using organic sugar, it may be necessary to warm these ingredients in a saucepan so the sugar will dissolve easily, then cool to room temperature.
5. Place the radish in a clean glass jar and pour the sweetened vinegar mixture over it.
6. Cover and let stand for 4 to 8 hours on counter before transferring to the refrigerator.
7. Stores well for at least a month in the fridge.