Pickled Daikon and Red Radishes with Ginger

Ingredients

• 1.5 pounds daikon radish peeled
• 1 tablespoon matchsticks of ginger peeled very thin
• 1 tablespoon kosher salt 
• 1 bunch radishes red trimmed cut lengthwise into 6 wedges ( 10)
• 0.3 cup rice vinegar (not seasoned)
• 3 tablespoons sugar 

Equipment

• bowl
• colander

Directions

1. Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices.
2. Transfer to a large bowl and toss with radishes and kosher salt.
3. Let stand at room temperature, stirring occasionally, 1 hour.
4. Drain in a colander (do not rinse) and return to bowl.
5. Add vinegar, sugar, and ginger, stirring until sugar has dissolved.
6. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
7. Pickled radishes can be chilled up to 3 weeks.