Steps

1. Cut the daikon radish in half. Peel the daikon radish skin thickly to remove the white fibrous layers, which are the source of bitterness. This is the key! Removing the white fiber layers between the skin and the flesh eliminates bitterness and astringency when eaten raw. Peeling thickly is the trick.
   🕒 01:14
2. Trim the ends of the daikon radish, then slice it into 1cm thick pieces.
   🕒 02:43
3. Further cut the sliced daikon radish into 1cm thick sticks and place them in a resealable bag.
   🕒 03:10
4. Add 1 tsp of salt and 1 tsp of sugar to the daikon radish in the bag, and shake well until it glistens and the seasonings are evenly distributed.
   🕒 04:06
5. Let it sit for 10 minutes or more to draw out moisture from the daikon radish through osmosis. This is the key! Using salt and sugar allows for effective dehydration without leaving a strong salty taste. Drawing out moisture first makes it easier for the pickling liquid to penetrate.
   🕒 05:15
6. Lightly rinse the yuzu to remove any surface dirt.
   🕒 05:57
7. Press the yuzu onto a cutting board and move the peeler back and forth while rolling the yuzu to thinly peel the skin. This is the key! Fixing the yuzu to the cutting board and peeling thinly with a peeler prevents the white pith from mixing in, ensuring the yuzu peel used is not bitter.
   🕒 06:55
8. Roughly chop the peeled yuzu peel, then julienne it.
   🕒 09:02
9. Gently roll the yuzu with your hands to soften it.
   🕒 09:31
10. Cut the yuzu in half horizontally. Place a colander over a bowl and gently squeeze the juice with one hand.
    🕒 10:04
11. Add the squeezed yuzu juice to a bowl and mix with vinegar until it reaches 5 tbsp (75g). This is the key! Adjust the amount of vinegar according to the tartness of the yuzu. Measuring by weight will be more accurate.
    🕒 10:52
12. Add the kombu (3g), broken into pieces by hand, and honey (3 tbsp, 60g). Mix until the honey is completely dissolved. This is the key! Honey has a lower glycemic index and causes a slower rise in blood sugar, making it a healthier alternative to sugar for a refreshing side dish, with a clean sweetness. The umami from the kombu makes it delicious even with less salt.
    🕒 11:37
13. Squeeze out the moisture from the daikon radish that has been sitting for over 10 minutes, by pressing down firmly on the resealable bag.
    🕒 13:07
14. Place the squeezed daikon radish, after lightly patting it dry, into a new resealable bag.
    🕒 14:03
15. Add the prepared pickling liquid and the julienned yuzu peel, then shake the bag to combine everything.
    🕒 15:00
16. Remove the air from the bag and twist the opening to seal it tightly.
    🕒 15:20
17. Place the bag containing the yuzu daikon radish in a baking pan or bowl, and refrigerate for at least 3 hours (ideally overnight).
    🕒 15:51
18. When transferring to a container, cut the bottom of the bag with scissors. First, pour all the brine into the container, then add the yuzu daikon radish.
    🕒 16:28