• 3 lb Daikon radish, peeled
• 1 Tbsp Rice wine vinegar
• 1 Tbsp Korean pickling salt or 1 Tbsp Light soy sauce
• 3 Tbsp Korean red pepper flakes
• 1 Tbsp Sesame seeds
• 1 cup Garlic chives, or regular garlic
• 1/2 tsp Salt
• 2 Cloves garlic, peeled
• 1/2 tsp Sugar

Toss the julienned daikon with the pickling salt and let it stand for 5 minutes. Drain well and squeeze out excess water. Toss all the ingredients together. Put in mason jars and put lids on, but not too tight, so gas can escape. Leave them on the counter overnight, then refrigerate.

(Prodigys Recipe Exchange Newsletter by Peggy L. Makolondra, July 07, 1997)

source: http://www.examiner.com/gardening-in-denver/how-to-grow-and-eat-radish

tags: vegetarian, vegan, pareve, CSA