Soy Daikon and Jalapeño Pickles – Momofuku Peachy Keen
Soy Daikon and Jalapeño Pickles

Soy Daikon and Jalapeño Pickles

  • 4 cups daikon, quartered and sliced (from about 1 – 1½ lb daikon radish)
  • 1 cup Jalapeño, sliced (2–3 Jalapeño peppers)
  • 1 cup Momofuku Soy Sauce
  • 1 cup rice wine vinegar
  • 1 cup sugar
  • ½ cup soju (optional)

Combine the Momofuku Soy Sauce, rice wine vinegar, sugar, and soju in a sauce pot and bring to a boil, stirring until sugar is dissolved. Remove from heat. Pour over daikon and Jalapeño—they should be totally submerged in the liquid—and refrigerate for 24 hours, or up to 1 month.