In a (Japanese) pickle

Thinking of adding slices of red radish and carrot to yr sweet daikon pickle recipe for color. Any chemistry reason not to? How about an arbol chile in each jar to spice things up a bit? Opinions, pls.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: