This pickled dish can be served as a salad or an appetizer. But since I am so Chinese, I eat it with rice like a side dish.
The glass jar was bought from IKEA years ago, and cost me $1.99 at the time, I believe.
What goes into the jar: One medium daikon peeled and sliced; 3 parts rice vinegar (filled up to 3/4 of the jar); 1 part water; 1 cup of sugar; 1/2 cup of kosher salt (according to Alton Brown that is the better salt to use when pickling); 3 gloves of garlic, smashed; and 2 thai chillies, roughly chopped.
Leave it in the fridge to soak for at least 3 days. One week is even better.
For the 1% of you who are not familiar with this root vegetable, Daikon is related to radish and turnip but has a milder, sweeter taste. Although it is now commonly known for its Japanese name (daikon— meaning large root), the vegetable itself is near and dear to many Asian cultures.
May I say last month (April) was a great month for daikon— so fresh and sweet I could eat them raw. Not so much this month, though, as they begin to get spicier and dryer… But still plentiful it seems, if you live in the beautiful Bay Area as I do. 🙂