Side Dish Recipe ❘ Overnight Chinese Daikon Radish Pickles

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

Ingredients

• 1 ½ cups chopped daikon
• ¾ teaspoon salt
• 1 tablespoon rice vinegar
• ¼ teaspoon ground black pepper
• ¼ teaspoon sesame oil

Cooking Directions

1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2. 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.

Nutrition Facts

• calories21.6
• carbohydrateContent3.7 g
• fatContent0.7 g
• fiberContent1.5 g
• proteinContent0.6 g
• saturatedFatContent0.1 g
• sodiumContent890.4 mg
• sugarContent2.2 g