Ingredients
Half a white radish (daikon).
Seasonings
15 g salt, 15 g white sugar, 10 ml white vinegar, 60 ml light soy sauce, and 200 ml cold boiled water.
Instructions
1. Slice the daikon radish into rounds. In a large bowl, layer a few slices on the bottom, sprinkle with a few grams of fine salt, then cover with two more layers of radish slices. Continue sprinkling salt evenly and layering until all radish is used. Let it sit for 15 minutes, then pour off the water that has been drawn out.
2. Sprinkle a generous tablespoon of white sugar over the daikon radish, toss well with your hands to coat evenly, then let it marinate for 15 minutes. Drain off the liquid that has been released, and for best results, repeat this sugar-curing process once more.
3. Rinse the pickled radish slices with cold boiled water and squeeze out the excess water; add 60 ml (about 1/4 cup) light soy sauce, 10 ml (about 2 teaspoons) white vinegar, and 200 ml (about 3/4 cup) cold boiled water to the cleaned radish slices, mix well, cover with plastic wrap, and refrigerate for 2 days before serving.