– from Japanese Pickled Vegetables
- 1lb Black Radish - 1Tbs plus 1 pinch Kosher Salt - 4Tbs Sugar - 1 Tbs Rice Vinegar
- Zest Citrus Fruit(Yuzu or Lemon), julienned - 1Tbs Juice from Citrus Fruit
Cut the Radish into 1/4in batons. Put them into a storage bag and add the 1 Tbs salt. Expel the air from the bag and seal. Put the bag into a tray and put about 2lbs of weight on it. Leave it in a cool, dark place for 1 hour. Open bag and drain the water that has accumulated. Put in the rest of the ingredients. Massage the bag. Leave in a cool, dark place for 12 hours. These will keep for 1 week in the fridge.