Cut the daikon radish into quarters lengthwise. (If the diameter is around 8 cm, just cut it into halves).
Peel the skin.
Combine the pickling liquid ingredients in a bowl, and microwave at 600 W for 40 seconds to dissolve the sugar. Mix well.
Using a large resealable plastic storage bag, combine the daikon from Step 2 and the pickling liquid from Step 3. Make sure to remove as much air from the bag as possible to get the pickling liquid to coat the daikon.
Winter daikon is thick, so I cut it in quarters, but you can pickle an 8 cm diakon in halves.
Place it in a fridge and let it sit, flipping occasionally. It should be ready to eat after about 3 days.
Adjust the amount of shio-koji used.
Story Behind this Recipe
Versatile shio-koji mellows out the saltiness of your regular pickles.
A lot of water will seep out of the daikon radish, so make sure to use a bigger bag to store them. These pickles are also delicious with the addition of a bit of yuzu rind, so give that a try as well.