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Pickled Red Radishes with Ume Vinegar

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Prep Time

3 min

Cooking Time

3 min

Servings

4

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Ingredients

  • 1 package red radishes (6 ounce), washed and ends removed

  • 5 to 6 umeboshi plums

  • 2 to 3 shiso leaves

  • 1 quart cold water

Steps

  1. Place radishes, shiso and umeboshi in a quart jar. Pour water over radishes to fill the jar. Place the jar in a cool place for 2 to 3 days.

  2. When pickles are ready, radishes will be dark pink on the outside and light pink on the inside. Slice thin and serve.

Author/Source

Michio and Aveline Kushi

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