Ingredients: - 1 daikon radish - 2 tablespoons of salt - 2 tablespoons of sugar - 1/2 cup of rice vinegar Steps: 1. Peel the daikon radish and cut it into thin rounds or strips. 2. Place the daikon in a bowl and sprinkle the salt over it. Massage the salt into the daikon for a few minutes. 3. Let the daikon sit for about 30 minutes, allowing it to release its liquid. 4. Rinse the daikon under cold water to remove excess salt. Squeeze out any remaining liquid. 5. In a separate bowl, mix together the sugar and rice vinegar until the sugar dissolves. 6. Add the daikon to the vinegar mixture and toss to coat. 7. Transfer the daikon to a clean jar and press it down firmly to remove any air bubbles. 8. Seal the jar and let it sit at room temperature for 1-2 days to ferment. 9. Once fermented, store the tsukemono in the refrigerator. Enjoy your homemade pickled daikon radish tsukemono!
