Pickled Daikon and Red Radishes With Ginger

Gourmet via Epicurious

• Ready In: 15 mins
• Yields: 3 cups

Ingredients

• 1 1⁄2 lbs daikon radishes, peeled
• 1  bunch red radish, trimmed and each cut lengthwise into 6 wedges (about 10)
• 1  tablespoon kosher salt
• 1⁄4 cup rice vinegar (not seasoned)
• 3  tablespoons sugar
• 1  tablespoon  very thin matchsticks of peeled ginger

Directions

1. Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
2. Drain in a colander (do not rinse) and return to bowl.
3. Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
4. Can be chilled for up to 3 weeks.