PICKLED DAIKON AND RED RADISHES WITH GINGER (Korean, about 3 cups)

1-1/2 pounds daikon radish, peeled

1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges

1 tablespoon kosher salt

¼ cup rice vinegar (not seasoned)

3 tablespoons sugar

1 tablespoon very thin matchsticks of peeled ginger

1.Halve daikon lengthwise, then cut crosswise into ¼ inch thick slices.  Transfer to a large bowl and toss with radishes and kosher salt.  Let                stand at room temperature, stirring occasionally, 1 hour.

2. Drain in a colander (do not rinse) and return to bowl.

3. Add vinegar, sugar and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

NOTE:  Pickled radishes can be chilled for up to 3 weeks.

from Lillian Chou, Gourmet Magazine, November, 2007