Soy Sauce Pickles

Serious devotees of all things pickled here at Cafe Drake, we present a simpler-than-thou recipe for Japanese-style soy pickles, involving only two ingredients and less than 5 minutes in (actual hands-on) prep time. These way salty slices of goodness would traditionally be served with rice as part of a typical Japanese or Korean meal and are believed to aid in digestion, but they're pretty amazing with just about anything, from scrambled eggs to bean soups and stews.

RADISH SOY PICKLES

Peel and slice 1 large daikon radish. The slices should be no more than 1/4" in thickness.

Place the sliced daikon in a jar and add to it 1/2 cup soy sauce or tamari. Place in the refrigerator and shake well every 4 hours or so. While you're awake. Or whenever you think of it . . . this step is mentioned only to aid in consistent pickling and coloring among the slices of radish.

Within 24 -36 hours the daikon will have released a good deal of water and the radish slices should be almost submerged beneath liquid.

To enjoy, remove pickles from the jar as desired and rinse with cold water. Pat lightly dry and serve/eat.