Ingredients
1 12 lbs daikon radishes, peeled
1 tablespoon kosher salt
14 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 tablespoon very thin matchsticks of peeled ginger
Method
Sources
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Recipe1M+
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Ultra-fine ceramic grater — fresh wasabi, ginger, daikon oroshi
Pre-seasoned sushi vinegar — instant sushi rice preparation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Ultra-fine ceramic grater — fresh wasabi, ginger, daikon oroshi
Pre-seasoned sushi vinegar — instant sushi rice preparation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. transfer to a large bowl and toss with radishes and kosher salt. let stand at room temperature, stirring occasionally, 1 hour. drain in a colander (do not rinse) and return to bowl. 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). can be chilled for up to 3 weeks.