Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi

• 1/4 Daikon radish
• 4 small Dried persimmon
• 1 Yuzu (Chinese citrus)
• 1/2 tsp Salt
• 50 ml Vinegar
• 3 tbsp Sugar

1. Peel the daikon, thinly julienne, then thoroughly rub in salt (1/2 teaspoon) and let sit for about 30 minutes.
2. Squeeze out the excess water from the daikon.
3. Slice 3 g of the peel from the yuzu and finely cut into strips, remove the stem end and seeds of the persimmons, and slice the flesh into strips about the size of the seeds.
4. Combine the vinegar, sugar, and squeezed yuzu juice (1 tablespoon) and mix well.
5. Combine the liquid from Step 4 with the daikon, yuzu peel, and persimmon, and chill in the refrigerator.
6. It should sit for at least an hour; but the flavors blend well and it's very tasty after soaking overnight.

radish, persimmon, salt, vinegar, sugar

Taken from cookpad.com/us/recipes/172206-yuzu-flavored-daikon-namasu-pickles-with-dried-persimmon-for-osechi (may not work)