195: Daikon Pickles

I only have one regular mouth ball jar. I've lost the lid to that jar. Hence the plastic wrap. 

Used this recipe from America's Test Kitchen. After two days it's on the sweet side, will probably let it sit a little longer hoping the vinegar will step up its game a little more. Refrigerator pickles are the easiest- heat up your brine (with whatever vinegar, sugar and flavoring you'd like), toss your to-be-pickles in a jar, cover with the hot brine and once it's at room temp, throw it in the fridge for a few days.

Also hey this stuff smells, really strongly. I always thought that kim chi smell was mostly a product of fermentation, but it's a lot just straight up cut daikon.