Pickled radish and greens

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About


  • 1 tsp salt
  • 100 ml rice vinegar
  • 5 cm piece large radish (preferably white radish, mooli/daikon), sliced
  • 200 g sliced sharp greens (radish tops, cabbage, anything brassica and green)


Stir the salt with the vinegar and 300 ml water in a saucepan and bring to the boil. Pour over the radish and greens and leave to cool. Best eaten straightaway, but will keep for two days, covered and refrigerated.