1 large daikon radish
1/4 cup mirin
1/8 cup umeboshi vinegar
- Wash and peel daikon and slice into half circles that are 1/2-inch thick.
- Place daikon in a container.
- Add mirin, umeboshi and just enough water to cover the daikon.
- Cover, shake and store in the fridge.
- The pickles will be ready in 30 minutes and will stay good in the fridge for weeks.