Hi!!! Temperatures are finally dropping here in Shanghai. Honestly, it worries me that temperatures still go above 20C mid- November, but I’m not complaining.

Traditionally, dropping temperatures mean the pickling jars come out. Greenhouse tech pretty much eliminates the need; however, pickles are delicious no matter what time of year. In the spirit of the season, I’m making a few pickles.

When I started The Red Braised Twinkie, one of my first recipes was one for Chinese style pickled Daikon. It still happens to be one of my most liked recipes. Well, I decided to sweeten things up a bit this season. Let’s get pickling!

Ingredients

•  1 medium Daikon (500-750g)
• 1tbsp salt
• 3tbsp sugar
• 1/3 cup vinegar

Directions

Dice the radish into cubes, mix in a bowl with salt and sugar and let sit for 15-40 minutes. There should be quite a bit of liquid in the bowl. Place radish cubes in a jar, add pickling liquid and vinegar. Be sure to seal well. Let sit for 3-7 days. Enjoy!

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Well that’s it for this easy and delicious appetizer. I hope everyone has a great week, and don’t forget to start the Holiday Countdown! Until next time, Bye!

• Chinese
• Soups and Appetizers