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How to make it

  • First, you must torture the veggies. Place them in a bowl and sprinkle on the salt and 2 teaspoons of sugar.
  • Now, begin kneading the veggies for about 3 minutes
  • You can stop kneading once you can bend a matchstick of daikon almost in half without breaking.
  • Drain and rinse, then press the veggies gently to expel any extra water
  • If you plan to eat these soon, put them back into the empty bowl, or transfer them to a 1 quart jar for longer storage.
  • Make the brine and pour over the veggie. The brine should cover them.
  • After an hour, you can use your pickled veggies, or they'll keep in the fridge for up to 4 weeks.

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