Steps

1. Wash the daikon radish thoroughly and cut into about 1.5cm thick slices. (Key Tip!) The skin and flesh contain nutrients and flavor, so use it with the peel on. This size is crucial for the best texture.
   🕒 01:00
2. Cut the sliced daikon radish into 4 pieces each.
   🕒 01:32
3. Place the cut daikon radish into a resealable plastic bag.
   🕒 01:54
4. Add 1/2 tbsp salt and 3 tbsp sugar (or 4 tbsp for a stronger flavor) to the bag with the daikon radish. Knead well to combine. (Key Tip!) By using both salt and sugar to knead, you'll draw out moisture quickly and allow the flavors to penetrate in a short time.
   🕒 02:28
5. Squeeze out as much air as possible from the bag, seal it, and let it sit for a while.
   🕒 03:03
6. Rub the surface of the yuzu with salt (to taste) all over, then rinse briefly with water.
   🕒 03:31
7. Cut the yuzu into 1/4 pieces, removing the white pith and seeds. (Key Tip!) The white pith can have a poor texture and be bitter, so it's best to remove it.
   🕒 03:57
8. Squeeze plenty of juice from the cut yuzu into the bag with the daikon radish, avoiding the white pith.
   🕒 04:37
9. Thinly slice the yellow peel of the yuzu, avoiding the white pith, and then julienne it. (Key Tip!) You don't have to use the entire peel, but using as much as possible is recommended.
   🕒 04:56
10. Add the julienned yuzu peel, the wiped 5cm piece of kombu, 1 red chili pepper, and 2 tbsp vinegar (or 3 tbsp for a stronger flavor) to the bag with the daikon. (Key Tip!) Vinegar acts as a preservative and adds a refreshing tang.
    🕒 05:37
11. Knead everything together, squeeze out the air, seal the bag, and let it pickle for a while.
    🕒 06:02
12. Serve on a plate and enjoy with the juice. (Key Tip!) You can also chop the kombu and eat it with the pickles for added flavor.
    🕒 06:33