Sweet, Tangy, Spicy Japanese Daikon Pickles (Tsukemono)

1. Using a vegetable scrub, gently wash the exterior of the daikon. Remove leafy green top. 
2. Using a vegetable peeler, gently peel and discard the exterior of the daikon skin that is discolored.
3. Slice the daikon into approximate two-inch long pieces, then slice into thick lengthwise pieces.
4. Make the pickling marinade. Combine sugar and vinegar until the sugar dissolves. Because the sugar does not easily dissolve at room temperature, optionally, the two ingredients may be combined in a small pot and heated over the stove on low to medium heat until the sugar dissolves. Remove from heat immediately.

1. To and allow the sugar and vinegar mixture to cool.
2. Next add the remaining ingredients (salt, dried dashi powder, and sake) to the pickling marinade. Mix well to combine. Allow the marinade to cool completely.
3. Add wagiri dried red chili peppers to the marinade to taste. Omit if you prefer not to have any spice.
4. Add sliced daikon radish pieces to the shallow resealable plastic container. Pour pickling marinade over the daikon pieces and seal the container closed. The pickles can be marinated for a day at room temperature. Then store in the fridge.
5. The daikon pickles will keep in a refrigerator for one week.

Recipe Tip: The longer the daikon radish is marinated, the more flavorful it is!