Steps

1. Prepare Daikon Radish 1/2 (approx. 500-600g) for preprocessing.
   🕒 00:22
2. Cut the daikon radish into 7-8cm segments to make peeling easier.
   🕒 00:45
3. Peel the skin off the daikon radish thickly with a knife. Aim to peel until you reach the change in fiber grain. (Key Tip!) When eating raw, like in pickles, it's important to peel the skin thickly as it's the source of astringency and bitterness.
   🕒 00:57
4. Cut the peeled daikon radish in half lengthwise. If it's thick, cut into quarters.
   🕒 01:40
5. Prepare a large bowl and a slicer. Slice the daikon radish, which has been cut into half-moons. The thickness is fine as it is.
   🕒 01:58
6. Add Salt 1/2 tsp and Sugar 1/2 tsp to the sliced daikon radish and mix thoroughly. (Key Tip!) By drawing out excess moisture from the daikon with salt and sugar, it becomes easier for the flavors to penetrate and prevents the taste from becoming diluted after pickling.
   🕒 02:58
7. Once the salt and sugar are evenly distributed and moisture has been drawn out, place the daikon in a colander and let it sit for 10 minutes to drain excess water.
   🕒 03:34
8. Make the pickling marinade. In a small pot, combine Cooking Sake (Rice Wine) 3 tbsp, Mirin (Sweet Rice Wine) 3 tbsp, Light Soy Sauce 2 tbsp, Sugar 2 tbsp, and Kombu (Dried Kelp) 2g. Add Sliced Dried Chili Peppers to your preference.
   🕒 03:52
9. Separately prepare Vinegar 100ml.
   🕒 04:42
10. After 10 minutes, confirm that the daikon radish has drained. Do not wring it out forcefully; shake the colander to lightly remove surface moisture.
    🕒 04:51
11. Prepare a container and add the daikon radish, draining off the moisture.
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12. Gently heat the prepared marinade in a pot over low heat. Bring it to a boil and let it simmer for 30 seconds to 1 minute to evaporate the alcohol from the sake and mirin.
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13. Once the alcohol has evaporated, add the prepared Vinegar and heat until it reboils. It should be very hot.
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14. Pour the piping hot marinade over the daikon radish in the container. (Key Tip!) The flavors will penetrate best as the hot marinade cools, so pour it while it's still very hot.
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15. Mix well to ensure the daikon radish and marinade are evenly distributed.
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16. To ensure the flavors meld uniformly, cover the surface tightly with plastic wrap, pressing out any air. Fold the edges of the plastic wrap inward along the container's sides.
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17. Once the marinade has settled, cover with a lid and let it marinate in the refrigerator overnight. It's then ready to serve!
    🕒 07:01