Takuan (pickled daikon)
Bring to a boil:
3 c. water
1 c. white vinegar
1/2 c. salt
2 tsp. sugar
Cool liquid to room temperature.

Cut daikon into long, fat strips the size of a pinky (think steak fry size) and spread over a cutting board and sprinkle with 1/2 tsp. salt. Put daikon in a colander and place in sink over night.

Next day:
Squeeze excess water from daikon. Place in clean, empty jar. Pour pickling solution on top to cover daikon. Add red chili pepper to taste. Place plastic wrap over mouth of jar and seal. Pickle at least 3 days, rotating jar on end to ensure all daikon are saturated.

*Best daikon to pickle is in the winter. Spring daikon tends to be hard and woody.