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Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)

Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)

  • Makes
    2 cups
  • Cook Time
    45 minutes
  • Active time plus cooling
    10 minutes active

These simple pickles are made with salt, which draws out the vegetables' water to create a brine for curing. Lemon zest pairs well with the peppery radishes and onion, and a small piece of kombu seaweed adds a savoriness. After draining and rinsing, the pickles can be refrigerated for up to two days. Serve them as a crunchy condiment to round out a meal.

Tip

Don't be afraid to firmly massage the radishes with the salt. But after adding the onion, massage gently and briefly, just until the onion wilts.

Ingredients
  • 10

    ounces small red radishes, thinly sliced, or 10 ounces daikon, peeled, halved lengthwise and thinly sliced

  • Kosher salt

  • ½

    small red onion, thinly sliced

  • 1

    tablespoon grated lemon zest

  • 2

    -inch square kombu seaweed, cut or broken into 5 pieces

Step 1

In a 1-quart zip-close bag, combine the radishes and 3/4 teaspoon salt. Seal the bag, removing as much air as possible, then massage the salt into the radishes. When liquid begins to collect and the radishes are wilted, about 1 minute, add the onion. Reseal the bag, again removing as much air as possible, and gently massage until the onion is just wilted, another 30 seconds.

Step 2

Add the zest and kombu, reseal the bag, removing as much air as possible, then massage to evenly distribute and soften the kombu. Lay the bag flat in a baking dish or rimmed baking sheet. Top with a second baking dish or baking sheet and weigh down with about 4 pounds of cans or filled bottles. Let stand at room temperature for 30 minutes, or refrigerate for up to 1 day.

Step 3

Drain in a colander and discard the kombu. Rinse under cold water. Drain well, squeezing gently to remove as much moisture as possible.

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