Ginger-Pickled Daikon

Daikon is the Japanese name, best known in American markets, for what the Chinese call bai-law-baw—a long white tuber that has the crispness and slight sharpness of a radish. Peeled with a vegetable peeler and sliced crosswise into thin rounds, it is a great vehicle for stir-frying or quick pickling.

This easy-to-do pickle blends the flavor of daikon with ginger and lemon. It is a pretty addition to a plate; the white discs of daikon turn translucent in pickling and the slice