1 1/2 pounds daikon radish, peeled AND 1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges OR just use 2-3 large bunches or red radishes 1 tablespoon fine Himalayan or Celtic salt 1/4 cup rice vinegar (not seasoned) or coconut vinegar 3 tablespoons organic sugar (organic coconut sugar can be used but it does darken the brine and change the flavor slightly) 1 tablespoon very thin matchsticks of peeled ginger* See note
Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Drain in a colander (do not rinse) and return to bowl. Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
Pickled radishes can be stored in the refrigerator in a tightly covered glass jar for a very long time. I kept a very large jar going for over 3 months. Use a very clean utensil when getting them out of the jar so there is little chance of contaminating the brine and they will really keep.
Serving Suggestions:
Pickled radishes make an excellent addition to salads and condiment to any meal
Save the brine and combine with olive, coconut or avocado oil to make a salad dressing
Top pickles with hemp, sesame or sunflower seeds
Note:
You can easily change the flavor profile of the pickle by omitting the fresh ginger and putting in a few sprigs of fresh tarragon into the brine and let it sit. The flavor is heavenly!