Persimmon Namasu Pickles

• 200 grams Daikon radish
• 1 Persimmon
• 1 -2 1/2 tablespoons Vinegar
• 1 -1 1/2 tablespoons Sugar
• 1/4 tbsp Salt
• 1/2 tsp Usukuchi soy sauce
• 1 Dashi stock
• 100 ml Water
• 2 tsp Salt

1. Cut a daikon into 5 cm length, and julienne.
2. In a bowl, lightly rub with 2 teaspoons of salt.
3. Add 1/2 cup of water and let rest for a while.
4. Peel a persimmon, cut into half, deseed, and cut into rectangular slices.
5. Mix the ingredients to make the combined vinegar.
6. It's easier to mix with the back of a spoon.
7. In a separate bowl, combine the tightly squeezed daikon and persimmon slices.
8. Toss with the combined vinegar from Step 4 and it's done.

radish, persimmon, vinegar, sugar, salt, soy sauce, stock, water, salt

Taken from cookpad.com/us/recipes/154683-persimmon-namasu-pickles (may not work)