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Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)
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
-
01In a 1-quart zip-close bag, combine the radishes and ¾ teaspoon salt. Seal the bag, removing as much air as possible, then massage the salt into the radishes. When liquid begins to collect and the radishes are wilted, about 1 minute, add the onion. Reseal the bag, again removing as much air as possible, and gently massage until the onion is just wilted, another 30 seconds.
