Overnight Chinese Daikon Radish Pickles - cooking recipe

Ingredients
    1 1/2 cups chopped daikon
    3/4 teaspoon salt
    1 tablespoon rice vinegar
    1/4 teaspoon ground black pepper
    1/4 teaspoon sesame oil (optional)
Preparation
    In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
    Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

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