Adapted from Kansha, by Elizabeth Andoh
Unlike many pickles that take extended time to mature, this method takes only 45 minutes to develop. This style of pickling is especially well suited to using up the stubby ends, peels and trimmings of fruit and vegetables that remain from making other dishes. In this recipe, lemon peel infuses slices of daikon and apple with a delicate fruitiness. Use produce that has not been waxed or sprayed with chemicals.
For 4 Person(s)