24    Fresh red radishes
2 ts Salt
1 ts White vinegar
1 ts Sugar
3 ts Thin soy sause
3 tb Peanut oil
1 ts Sesame oil
1/4 ts Fresh ginger juice
Chinese parsley for garnish

Remove heads and tails from radishes; wash. Using bottom of heavy drinking
glass, about 2″ across base, hit radishes on side to crack them – not mash
them – so dressing can get into flesh. Avoid rendering a crushing blow no
matter how you feel that day. Sprinkle radishes all over with salt, put
them in a bowl, and set aside for about 15 minutes at room temperature.
Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil,
sesame oil and fresh ginger juice. Double amount of vinegar for a sharper
taste, if desired. Drain liquid from radishes (salt will have drawn off
quite a bit of water); pour dressing over them; cover and refrigerate for 3
minutes. If you make this dish ahead of time, pour on dressing 30 minutes
before serving. Immediately before serving, transfer radishes to serving
dish; garnish with Chinese parsley and serve.