Crispy Oriental Radishes
(Maggie - immaggiemae)

Yield 1 cup

1 1/2 cups radishes, cut in half
1 T rice vinegar
3/4 tsp. salt
1/4 tsp. black pepper

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.