This is a refrigerator pickle, ready in a few hours. The shape of the daikon pieces is your call.
1 1/2 c chopped daikon
1 t salt
1 T unseasoned rice vinegar
1/4 t ground black pepper
1/2 t dark sesame oil, optional
1. In a mixing bowl, toss daikon with salt. Cover until 1 to 2 tablespoons of water is released, about 30 minutes. Drain and rinse daikon, removing as much salt as possible. Pat dry and return to bowl.
2. Stir in rice vinegar, pepper, and, if desired, sesame oil. Cover, and refrigerate for at least 8 hours.