What can I do with asian style pickled chili radish?
It is a bit too salty to just eat by itself, but I do like the flavour. I am just not sure what to do with it. It is similar in flavour to yellow pickled daikon that is in pickled daikon sushi, except there is a bit of spice too. Aside from putting it in maki sushi, what else can I do with it? What is it generally used for?