pickled japanese radish

• metric
• u.s.

ingredients:

• 280 g Japanese white radish
• 1/2 tablespoon salt
• 3 tablespoons sugar
• 2 1/2 tablespoons rice vinegar

step 1:

Cut off a 280 g section from a Japanese white radish. Peel it.

step 2:

Cut into half. Slice each half into thin slices (approximately 3 mm wide).

step 3:

Mix the rice vinegar, sugar and salt in a plastic bag or a container.

step 4:

Add the Japanese radish to the mixture (Step 3) and place for one day in the refrigerator.