I love this!!! It’s easy and tasty. The sugar balances, and even reduces, the heat of the radish–so use some if that is a quality in radishes, especially in daikon, that you don’t like. I like the heat of radish, but I add a tablespoon of sugar to this recipe because I like the slightly sweet and sour character it develops. I put this out in small bowls at meals as a condiment; you can also add the pickle to salads, to cooked grain, as a soup or stew garnish…

4 – 5 c (peeled) chopped daikon and/or other radishes (1/4-inch thick slices)
1 T kosher salt
1/4 c unseasoned rice vinegar
1 – 3 T sugar, optional
1 T minced or very thin matchsticks of peeled ginger

1. Put chopped radish into a large bowl and toss with the kosher salt. Let stand at room temperature, stirring occasionally, for an hour.

2. Drain in a colander, but do not rinse. Return to bowl. Stir in vinegar, sugar, if using, and ginger. Stir until sugar has dissolved.

3. Transfer to an airtight container and chill, covered, shaking now and then, for at least 12 hours to allow flavors to develop.