Sterilise the jar or jars you'll be using to store the daikon.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Daikon:
Peel the daikon, and thinly slice.
Combine the water, sugar, vinegar, salt and chilli in a non-reactive saucepan.
Over a medium heat, stir to dissolve the sugar. Increase the heat, and bring the mixture to a boil. Boil for 3 minutes.
Turn off the heat, and add the daikon.Let the mixture sit for 5 minutes.
Using tongs, place the daikon pieces into your prepare jar, and pour over the brine.
Allow to cool on your kitchen bench for 30 minutes, and then refrigerate.
Daikon can be found in Asian grocery stores and through some fruit and vegetable specialists/markets.
I have used rice wine vinegar in this recipe, however, you can also use apple cider vinegar or white vinegar.
It is essential to use filtered/un-chlorinated water when pickling or preserving. (You don’t want the bad taste of the water to affect the final product!)
Ensure you use cooking salt or sea salt, as regular table salt may contain anti-caking agents and is much stronger.
The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.