Pickled Daikon

• 500 g (11/10 pounds) daikon
• Yuzu peel, one piece

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.