Pickled Shunkyo Radishes
-Cut up 1 bunch Shunkyo radishes, you can do thin slices or julienned sticks.
-Peel and slice 4-5 cloves of green garlic.
-Place the radish slices and garlic in a large bowl or pack them into a jar.
-In another bowl, stir together ½ cup seasoned rice vinegar, 2 TBS sugar and 1½ tsp salt until the sugar and salt are dissolved.
-Pour the pickling mixture over the sliced radishes until they're fully covered.
-Cover and refrigerate at least 8 hours or overnight before serving.