Yuzu Flavored Daikon Radish

• 1 kg Daikon radish
• 2 tbsp Coarse salt
• 4 tbsp The juice of 1 yuzu + vinegar
• 1 yuzu worth Finely julienned yuzu peel
• 4 tbsp Sugar
• 1/5 tsp Coarse salt

1. Peel the daikon radish and slice into 1 cm thick rounds, then into 1 cm wide matchsticks, cutting against the grain.
2. Put the cut up daikon radish into a large container, sprinkle with 2 tablespoons of salt and mix until the salt has melted.
3. When the salt has melted and moisture is coming out of the daikon radish, put a plate or something right on top, and a 2 kg or so weight on top of that to hold it pressed down.
4. (A filled plastic water bottle works fine as a weight.)
5. Leave for an hour while stirring occasionally.
6. When a lot of moisture has come out of the daikon radish, drain it off and squeeze out any remaining moisture.
7. Mix the A ingredients well.
8. Combine the well squeezed out daikon radish the A ingredients, put into a plastic bag, remove the air from the bag and close tightly.
9. Leave to marinate for a day.
10. It'll keep in the refrigerator for 10 days.

radish, salt, vinegar, yuzu, sugar, salt

Taken from cookpad.com/us/recipes/170206-yuzu-flavored-daikon-radish (may not work)