Pickled Daikon

1. Gather all the ingredients.
2. Peel 1 lb daikon radish and cut it in half lengthwise. Then, cut it crosswise into half-moon slices about ¼ inch (6 mm) thick.
3. Cut 1 dried red chili pepper into small pieces. Discard the seeds if you prefer it less spicy.
4. In a resealable bag, put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp Diamond Crystal kosher salt, and ⅓ cup sugar. Rub well from outside the bag to distribute the seasonings. Tip: Alternatively, you can use a ceramic or glass jar with weights.
5. Remove the air from the bag and seal it. Let it rest for 2–3 hours in the refrigerator. Remove from the pickling solution and enjoy!

To Store

1. To minimize the odor, store the pickles in a jar or container with a tightly sealing lid. When the flavor gets too salty and strong, pour off the pickling liquid and reseal the lid. The pickles will keep in the refrigerator for up to a month, but I recommend consuming them sooner as the odor gets stronger as time passes.