1 1/2 cups chopped daikon3/4 tsp. salt 1 Tbsp. rice vinegar 1/4 tsp. ground black pepper 1/4 tsp. sesame oil (optional)
In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 mins. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.