Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke)
- Makes2 cups
- Cook Time45 minutes
- Active time plus cooling10 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.
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