Daikon Radish Pickled in Chinese Rice Wine

I had half of a Daikon radish left in the fridge. How about making some Chinese-style pickles with it? For pickling liquid, I used the aged Chinese cooking wine. I wanted to use the aged Chinese wine (the kind you can drink) instead, but I couldn't find it in my neighborhood. Since pickles call for good amount of salt, the cooking wine would do. 

Garnished with fresh lemon peel

Chinese Pickled Daikon Radish

2 cups Daikon radish, cubed in bite size
1 tsp Szechuan peppercorns
1/2 cup aged Chinese cooking wine
1 Tbsp soy sauce
1 1/2 Tbsp sugar
A few thin strips of lemon peel

Sprinkle about 1/2 Tbsp salt on the cut radish in a strainer and cover it with a larger strainer. Air-dry them outside for one day. In a small sauce pan, mix all of the ingredients except for the radish and lemon peel, and cook until sugar is dissolved and the flavor develops. Cool down to room temp. In a Ziploc bag, combine cubed radish, lemon peel and the pickling liquid. Chill in the fridge over night.

Leftover Daikon radish, this one was called Korean radish at the store.

Cut them in bite sizes 

I used another strainer on top to protect them from pesky creatures but still get them air-dried. The flavor intensifies by drying.

"Let me see what's in there!"

Also spelled Sichuan, these peppercorns are woodsy like pine and cedar, lemony and also have a numbing property. Intoxicating, indeed!

Chinese cooking wine. Tastes a bit like fortified wine.

Daikon radish in pickling liquid with peppercorns and lemon peel.

After a day in the fridge...

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