TIME: 15 MINUTES (plus overnight marinating); SERVES: 2 CUPS
This quick-pickle “brine” can be used for a variety of different veggies: radish, cucumber, kohlrabi, celery, etc.. You can make more or less brine depending on the amount of veggies you wish to pickle.
2 cups daikon radish (or a mix of veggies), sliced into bite-size lengths, but thin enough to soak in the marinade (I like a long, rectangular shape, or half moon)
~1 tsp. kosher salt
1/2 cup rice wine vinegar
~1 cup water
1/4 cup tamari, Nama Shoyu or soy sauce
1 tbls. mirin or Chinese Shaoxing wine (opt.)
A few dashes fish sauce
1 tsp. toasted sesame oil
1/2 tsp. gochugaru or crushed red pepper flakes
Place the sliced daikon radish in a large ziplock bag or a shallow pan/bowl. Sprinkle with kosher salt.
Combine half of the water plus all ingredients for the marinade in a separate bowl. Pour over the daikon. You want the majority of the radish to be touching the marinade. If you need more liquid, add the other 1/2 cup of water.
Let sit overnight in the fridge. Mix every few hours to incorporate the marinade on all sides. Pickles will keep for a couple weeks.