A sweet pickling recipe I made to use up the rest of the daikon John bought for our izakaya meal (another daikon recipe in this vein to follow). This is an easy one.
1 lb daikon (Japanese white radish)
1 dried red chili pepper (I subbed red pepper flakes)
2 Tbsp rice vinegar
1 tsp sake (optional)
1 Tbsp Kosher salt
⅓ cup granulated sugar
Peel and slice daikon into half moons. Combine all ingredients in a ziplock. Lay flat and pickle at least two days. I then transferred my daikon to a jar so it gave off less of an odor in the fridge.