My untraditional take on the Chinese pickles I ate in the working class district of Sham Shui Po. Good as an appetizer for an Asian meal but also good with cold chicken or ham.
Ingredients
| 3 | Radishes, pink, sliced 1/2 cm (Main) |
| 500 g | Daikon, a long piece, peeled and diced into 1.5 cm (Main) |
| 1 Tbsp | Salt |
| 1 | Red chilli, a mild one, sliced 2cm |
| 1 | Green chilli, mild, sliced 2cm |
| 1 cup | Rice vinegar, or white vinegar |
| 3 Tbsp | Caster sugar |
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Directions
- Put the radishes and daikon into a non reactive bowl and add the salt. Mix well and reserve 20 minutes.
- Rinse well with cold water and squeeze dry in a clean cloth. Place in a serving bowl and add the chillies and ginger.
- Put the vinegar and sugar into a small saucepan and bring to the boil, stirring to dissolve the sugar. When it comes to the boil, remove from the heat and pour over the radish mixture. Mix well and cool. Better the next day but good immediately.
