Ingredients:
3 medium daikon radishes
1 ½ cups rice vinegar
½ cup white vinegar
1 tablespoon sugar
1 tablespoon salt (for soaking)
½ teaspoon salt (for pickling)

Instructions:
1. Peel and thinly slice the daikon into half-moon shapes
2. In a large salad bowl, mix the sliced daikon with 1 tablespoon of salt, let it sit for 30 minutes to draw out moisture, then rinse under cold water to remove excess salt and drain well.
3. In a mixing bowl, combine 1 tablespoon of sugar, 1 ½ cups of rice vinegar, ½ cup of white vinegar, and ½ teaspoon of salt. Stir until the sugar and salt are fully dissolved.
4. Place the prepared daikon slices into a 750 ml (24 oz) mason jar and pour the cold pickling brine over the daikon, ensuring they are fully submerged.
5. Seal the jar tightly and store it in the refrigerator. Allow the daikon to pickle for at least 48 hours for a good flavor; I enjoy mine after day 5.

About Daikon and the Health Benefits of Pickles
Daikon radish, commonly used in Asian cuisine, has a crisp texture and a mild, slightly sweet flavor. It's low in calories and rich in essential nutrients like vitamin C, potassium, and folate. Daikon also contains enzymes that aid digestion and promote kidney health.

Pickling daikon enhances its flavor and adds health benefits. Fermented pickles support gut health, improve digestion, and retain antioxidants. Enjoy your homemade pickled daikon as a nutritious and delicious addition to your meals!

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