Overnight Chinese Daikon Radish Pickles

You can make this dish and 24 hours later eat the pickles.

Step: 1

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Step: 2

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Per Serving: 22 calories; protein 0.6g; carbohydrates 3.7g; fat 0.7g; sodium 890.4mg.

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