Prep Time
15 Mins
Pickle Time
6 Hours
Yield
Serves 8 (makes 3 qts.)
Photo: Alex Farnum; Styling: Randy Mon

How to Make It

Step 1

Cut daikon lengthwise into 1/2-in. slices, then stack and cut into 1/2-in. cubes. Toss with salt in a medium bowl. Let stand about 2 hours, stirring occasionally, to draw out moisture. Rinse daikon well and drain. In bowl, stir sugar with vinegar until dissolved, then stir in daikon, oil, and chiles. Chill, covered, at least 4 hours and as long as 1 week.

Step 2

Drain daikon, reserving pickling liquid, and discard chiles. In a large bowl, toss together napa cabbage, onions, sesame seeds, and daikon. Add 1/2 cup pickling liquid (or more if you like) and toss to coat. Mix in red cabbage with a quick toss so its color doesn't bleed.

Betelnut, San Francisco

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