Created by lazyme on May 19, 2019
Step 1: Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Step 2: Drain in a colander (do not rinse) and return to bowl.
Step 3: Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
Step 4: Note: Pickled radishes can be chilled up to 3 weeks.