Daikon Follow-Up

We mentioned about a week ago that we were experimenting with daikons (a giant white radish) and that we would tell you how it went. Well here is the result.

We made these daikon pickles described below. They are edible but they don't quite make it into the tasty category. Well, at least we tried them :)

Overnight Chinese Daikon Radish Pickles
INGREDIENTS:
1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

DIRECTIONS:
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.