Step 1

Peel the radish and then slice it thinly as desired.

Step 2

Sprinkle with salt and leave for 2 hours in order to draw out moisture.

Step 3

Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.

Step 4

Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

Step 5

Squeeze the excess moisture out of the radish.

Step 6

Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.

Step 7

Pour in the pickling liquid, ensuring all surfaces of the radish are covered.

Step 8

Wait for at least 2 days, but preferably 1 month, for the flavours to develop.

Step 9

Serve with a bowl of rice or miso soup.