Quick Daikon Tsukemono
Cut the leaves off fresh daikon (japanese radish, usually
has long white roots that look like overgrown carrots). The leaves have to be
very fresh for this recipe!
Rip/cut off the outsides of the biggest leaves, since they tend to be a bit
"hairy" and discard. Mince the ribs and green parts now as small as you can.
Optionally you can also mince some of the root section, but I personally like a
mix that is mostly the "rib" part. Place in large bowl and sprinkle with salt, I
use about 1/2 tsp per 2 cups chopped greens. Mix in the salt well, using your
hands. Let stand at least 10 minutes. The daikon should release water, you can
let it drain in a fine colander if you have one, which will make the next step
easier... Now squeeze out as much water as you can, one handful at a time.
Stores well in refrigerator for at least a week.
This is really good with hot rice!