This has been copied straight from an article entitled “Marvellous mooli, delicious daikon” in “The Organic Grower” magazine of winter 2018 (issue 45). We’ve not tried it yet but will do this week…*
500g daikon radish
1 tablespoon salt
100ml rice vinegar
1 tablespoon sake (optional)
Peel and slice the daikon into 5mm thick pieces.
Sprinkle with salt and leave for 2 hours.
Meanwhile, mix the sugar, water, vinegar and sake in a saucepan and bring to the boil.
Stir till the sugar dissolves then remove from the heat.
Rinse the sliced daikon and drain well.
Put the daikon in a jar then add the liquid mixture and screw up the lid.
Leave the pickle for 2 days to develop its full flavour (if you can wait that long).
*I can report that this is very good, but if I was to make it again I would use more vinegar and less sugar (but this is a presonal preference).