The “Pre-Salt” (Crucial Step): Place the slices in a bowl and toss with 2 tsp of salt. Let them sit for 15 minutes. You will see water pooling at the bottom.
Why? This draws out the raw “bite” of the radish and ensures the final pickle stays crunchy rather than watery.
Rinse the salt off briefly under cold water, then take handfuls of the radish and squeeze firmly to remove as much liquid as possible. I like to use a muslin cloth.
In a small jar or bowl, whisk the rice vinegar, sugar, and the extra pinch of salt until the sugar is completely dissolved.
Marinate: Add the squeezed daikon to the brine. Ensure the slices are submerged.