Pickled Daikon

S1: Add 1 cup white vinegar, 1 cup apple cider vinegar, 1/4 cup fish sauce, and 1/2 cup honey to a pot and heat on high. Reduce by half. Then add in 1 teaspoon black peppercorn, 1 lemon peel, 7 crushed garlic cloves, 1/2 yellow onion thinly sliced, and 1/2 cup Korean chili flakes. Remove from heat.

S2: Accordion cut 1 large daikon. Season with salt and lemon juice and allow to sit for 45 minutes. Rinse and pat dry. Add to a sterilized mason jar and cover with the pickling liquid (while hot) until the contents are completely submerged. For the basic version, cap the jars and allow to cool to room temperature, then refrigerate.

Extra Credit: Instead of refrigerating, allow to cool to room temperature then store in a warm and dark place (e.g., kitchen cabinets). Check everyday and open the container to burp. Allow to ferment and bubble for at least 7 days for minimal funk and 28 days for extra funk. You can go longer but the texture and flavor may change significantly.