Pickled Mooli (Daikon radish)

Makes about 3 x 300ml jars or 1x1 litre jar - best to store in the fridge as has a tendency to ferment a little.

Mooli is a great little radish and pickling it in this Japanese brine gives it a sweet and peppery twist that will work great with a salad!

INGREDIENTS METHOD

INGREDIENTS

1 whole mooli

6 sprigs fresh lemon thyme

600-700ml Japanese Pickle Brine

For the brine (produces 1 litre)

450ml rice wine vinegar

450ml water

380g caster sugar

1/4 tsp salt

1/2 tsp black & white peppercorns

METHOD

For the brine:

Put all the ingredients into a medium-sized pan and warm the mixture until the sugar dissolves. Bring to a simmer and infuse for 2-3 minutes then set aside to cool before use or storing.

For the Mooli:

1. Sterilise your jars and lids in preparation.

2. Peel then slice the mooli into fine discs and then rinse and dry completely.

3. Pluck the leaves from the sprigs of lemon thyme but leave some of the smaller stalks intact.

4. Layer the mooli discs with both the sprigs and leaves of the lemon thyme and then add the peppercorns from the brine.

5. Gently warm the brine and pour into the jars filling them to about 5mm below the rim.

6. Tap the jars to remove any air bubbles and then seal.

7. Leave in the fridge to macerate for 24 hours so the flavours develop.

8. Keeps unopened in the fridge for up to 6 months (but they won't last that long). Once opened eat within 4 weeks.