1 pound, about 4 radishes
Both sweet and hot, these Korean daikons lend color to kimchi and salads. Also good for pickling, roasting, and garnishing.
Quick pickled purple daikon:
- 4 large Radishes
- 1 tbsp. Rice Wine Vinegar
- ½ tsp. Salt
Prepare the radish with a julienne cut (matchsticks). Combine and let sit for 2 hours-overnight. Pair with dishes that have a sweet sauce (teriyaki, etc.)