Ingredients
1 lb daikon radish
1 dried red chilli pepper
4 tbsp SIDS RASPBERRY VINEGAR
1 tsp saké
1 tbsp SIDS SALT & PEPPER
2 tbsp sugar
Directions
Peel daikon and cut into 6 mm slices.
Cut the chilli peppers into small pieces and discard the seeds if you prefer less spicy.
Put SIDS RASPBERRY VINEGAR, SIDS SALT & PEPPER and all the ingredients in a resealable plastic bag and rub well.
Remove the air from the bag and close it. You can start enjoying it after 2-3 hours.
To Store:
You can keep the pickles in the refrigerator for a month. When the flavour is getting strong, remove the solution and store the pickles in an airtight container.
