1 daikon radish, chopped
3/4 tsp sea salt
1 1/2 tbsp brown rice vinegar (any vinegar will do)
sprinkle of black pepper
1/2 tsp sesame oil
1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 1 hour.
2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.
Let’s Talk Nutrition:
High in Vitamin C
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