Traditionally made with mustard cabbage, this recipe uses the popular daikon (turnip). Sticking to tradition, the pickling marinade is made with soy sauce.
2 small daikon (turnip), peeled, thin sliced rounds
2 TB. Hawaiian salt
1 Hawaiian chili pepper, thinly sliced
1 TB sesame seeds, toasted
1/3 c. Aloha shoyu
¼ c. rice wine vinegar
¼ c. brown sugar
Place daikon in a colander; toss generously with salt. Place plate over daikon and weigh down with a measuring cup of water or canned good. Allow to sit 2-3 hours. Rinse and drain daikon well. In a saucepan over medium heat; combine pickling sauce ingredients. Bring to a simmer; stirring until sugar dissolved. Remove from heat. Add chili pepper and sesame seeds. Cool. Transfer daikon into desired containers. Pour sauce over daikon. Leave at room temperature for about 3 to 4 hours.
Refrigerate overnight. Serves 2-3.