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Easy
By Danny Chu
Published 2018
Combine ingredients for the vinegar mixture and simmer over low heat to dissolve sugar and salt. Set aside to cool.
Peel and cut daikon into bite-size wedges (about 0.5–1 cm thick).
Put daikon, yuzu and vinegar mixture in a resealable bag. Remove any air from the bag, seal and refrigerate for 1–2 days.