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Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)

2 cups

45 minutes 10 minutes active

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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.

2

cups

Tip

Don't be afraid to firmly massage the radishes with the salt. But after adding the onion, massage gently and briefly, just until the onion wilts.

45 minutes

10 minutes active

Ingredients

  • 10

    ounces small red radishes, thinly sliced, or 10 ounces daikon, peeled, halved lengthwise and thinly sliced

  • Kosher salt

Directions

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