Takuan

• 1 daikon (white radish), with greens attached
• fine sea salt
• 100 g (3½ oz)

Wash the daikon but do not peel it. Tie a string around the greens of the daikon radish and hang in a well-ventilated sheltered area; for example, from the rafters of a covered balcony. The idea is to naturally dry the daikon for 10 days, ideally in spring with a temperature range of approximately 10–22°C (50–72°F). After 10 days the daikon should be very flexible and feel lighter. Make sure th