Kasuzuke daikon

Peel the Daikon and cut it into 1.5 cm thick rounds. If the Daikon is very large, cut the rounds in half.

Place the Daikon slices in a large bowl, sprinkle with 15 grams of Salt, and mix well. Let it sit for 2 hours to draw out moisture, turning occasionally.

After 2 hours, gently squeeze excess water from the Daikon slices. Pat them dry thoroughly with a clean cloth or paper towels.