1 1/2 lbs daikon peeled and very thinly sliced (use a mandolin if you have one)
1/4 cup kosher salt
1 teaspoon sesame oil
1 T honey
1 T seasoned rice vinegar
1/3 cup fresh lemon juice
1 garlic clove, minced
3 two-inch pieces of lemon zest
Toss the daikon with the salt and pour into a colander. Let it rest for 15 minutes over a bowl or in the sink. Make a brine by whisking together sesame oil, honey, rice vinegar, lemon juice and garlic in a large bowl. Rinse the daikon well under running water and then spread it out to dry on a clean dish towel, rolling it up gently so as to extract as much moisture as possible from the radish. Add the daikon to the brine along with the lemon zest and coat well, letting it marinate for one hour. Eat immediately or refrigerate for up to 1 month. Makes 2 cups.
Recipe courtesy of Full Belly Farm.