This is just a repost of Amy's recipe. Toss sliced radishes in salt and wait for it to draw out the water and soften the flesh. Discard the pink "juice", pour in rice vinegar with dissolved sugar, chill. (Next time I'll try adding ginger.)
- 1 bushel of radishes
- 2 tsp salt
- 1 Tbsp sugar
- 4 Tbsp rice vinegar