2 cups peeled and sliced daikon, about 1/4″ thick
1 1/2 teaspoons kosher salt
1 1/2 tablespoons rice vinegar
1/4 – 1/2 teaspoon freshly ground black pepper, adjust to taste
1/2 teaspoon sesame oil
In a small mixing bowl, sprinkle the salt over the radish slices and toss to combine. Let it rest in the refrigerator for at least an hour. This will help the radishes soften and release some liquid.
Drain the water from the bowl and rinse the daikon well. Pat them dry with a towel and then return to the bowl. Stir in the remaining ingredients and toss well to combine and coat all the slices. Cover and refrigerate at least 8 hours. Enjoy!