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Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)
45 minutes 10 minutes active
These simple pickles are made with salt, which draws out the vegetables' water to create a brine for curing. Lemon zest pairs well with the peppery radishes and onion, and a small piece of kombu seaweed adds a savoriness. After draining and rinsing, the pickles can be refrigerated for up to two days. Serve them as a crunchy condiment to round out a meal.
ounces small red radishes, thinly sliced, or 10 ounces daikon, peeled, halved lengthwise and thinly sliced