Ingredients:
1 cup rice vinegar
1 cup water
1 cup sugar
1 pound daikon radish
¼ cup kosher salt
Directions:
In a small saucepan over medium heat add the vinegar, water, sugar. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Peel the daikon radish and slice it into thin rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour.
Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar.
Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight.