Pickled Radish

Wash the Daikon radish thoroughly. Slice the Daikon radish into thin rounds or half-moons, about 2-3mm thick. Place the sliced Daikon radish in a large bowl, sprinkle 10 grams of Salt over it, and toss well. Let it sit for 30 minutes to draw out excess water. Squeeze out as much liquid as possible from the Daikon radish using your hands or a clean cloth, then set aside.

While the Daikon radish is salting, prepare the pickling brine. Finely mince the Garlic and Ginger. In a separate bowl, combine the Granulated sugar, Chinkiang vinegar, Light soy sauce, 5 grams of Salt, Sesame oil, Dried chili flakes, minced Garlic, and minced Ginger. Stir until the Granulated sugar and Salt are fully dissolved.

Add the squeezed Daikon radish to the pickling brine. Toss everything together thoroughly, ensuring all the Daikon radish slices are coated. Transfer the mixture to an airtight container.