how to make sweet n’ sour pickled radish
May 31, 2009
Posted by AnnaTheRed in how-to (all), how-to - fundamentals Tags: daikon, pickled radish
2 comments
My boyfriend and I were supposed to go to Boston for his niece’s 2nd birthday party this weekend, but we had to cancel it because his sister had another baby girl! We are so excited for his sister and her family. 
Since we weren’t going to Boston, we were able to attend the birthday party of one of my old friends from my art school. The party was at McCarren park in Brooklyn. The weather was nice, and it was very nice to see my old friends. Understandably, there were a lot of people besides us at the park, but we didn’t expect to see zombies. Yes, there were dozens of zombies at the park. Apparently there was a zombie crawl (not a walk, but crawl) in Williamsburg. I guess zombies are hip this summer.
We came home late from the park, and didn’t have the time to do a full how-to today. So I decided to show how I store leftover veggies. Sometimes, I use radish for my kyaraben. The candle on the cake for Portal bento, a cigarette for Mechazawa in Cromartie High bento, mushrooms for the Totoro parade bento, etc… Radish is a good ingredient for solid white things in kyaraben, like the snowflake I’ve made before. I usually just eat leftover radish raw, but if there’s a lot leftover I make sweet pickled radish.
[Basic measurement for this recipe for sweet n' sour radish pickle]
Rice vinegar – 4 TBS
Sugar – 1 and 1/2 TBS
Salt – a pinch
Lemon juice (if you have any) – 1/2 TS
You can just double, triple, quadruple the measurements according to how much radish you have.
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