SWEET-SAVOURY RADISH WITH SHIOKŌJI

MAKES 150G PICKLES

150g purple, white, red meat or blue meat radish or turnip ½ teaspoon salt

1 tablespoon shiokōji (see recipe)

½ teaspoon raw sugar

Peel the radishes. Cut in half lengthways and then into 7mm (¼ inch) slices. Put in a bowl, sprinkle with salt and mix. Allow to disgorge for 30 minutes and drain well. Mix the radishes with the shiokōji and sugar in an airtight container. Marinate for 15 minutes in the refrigerator before eating.