Peel the daikon and cut into 1/4-inch rounds or 1/4-inch matchsticks depending on desired texture. For traditional look, slice into rounds; for condiment use, cut into thin sticks about 3 inches long.

Place cut daikon in a colander or bowl and toss with the kosher salt. Let sit 30–45 minutes to draw out moisture, pressing occasionally. You will see liquid accumulate.

After 30–45 minutes, squeeze the daikon gently (or press with a weight) to remove excess liquid. Rinse lightly under cold water to remove some salt if it tastes too salty, then pat dry with paper towels.

In a small saucepan combine rice vinegar, water, and granulated sugar. Warm over medium-low heat just until the sugar dissolves (do not boil). Remove from heat and stir in ground turmeric, sliced ginger, smashed garlic, and red pepper flakes if using. Let the brine cool 5–10 minutes.

Pack the daikon tightly into a clean jar. Pour the warm (not hot) brine over the daikon, making sure slices are fully submerged. Seal the jar and let cool to room temperature.

Refrigerate at least 12 hours — preferably 24 — before eating. Pickled daikon keeps well in the fridge up to 3 weeks. Shake jar before using if spices settle.

Daikon Salad with Sesame Dressing

Peel the daikon and julienne (matchstick) into very thin strips. Peel and julienne the carrot the same way. Put both into a large bowl.

Lightly salt the daikon-carrot mix (about 1/4 tsp) and let sit 5–10 minutes to soften and release a little moisture. Drain any excess liquid and pat dry with paper towel.

In a small bowl whisk together toasted sesame oil, neutral oil, soy sauce, rice vinegar, salt, and black pepper until combined. Taste and adjust acidity or salt as desired.

Toss the daikon and carrot with the dressing until evenly coated. Sprinkle with thinly sliced scallions and toasted sesame seeds. Serve immediately chilled or let sit 15 minutes for flavors to meld.

Roasted Daikon Steaks (alternative/main)

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Peel the daikon and cut crosswise into 3/4- to 1-inch thick rounds (steaks). Pat dry with paper towels to remove surface moisture so they brown better.

Whisk together olive oil, soy sauce, honey or maple syrup, minced garlic, grated ginger, salt, and pepper to form a marinade.

Brush both sides of each daikon steak with the marinade and let rest 10 minutes. Reserve a little marinade for basting.

Arrange daikon steaks on the prepared baking sheet in a single layer. Roast 20–25 minutes, flipping once halfway through, until tender and golden around edges. Baste once or twice with reserved marinade during roasting for deeper flavor and glaze.

If you like more caramelization, finish under the broiler 1–2 minutes per side, watching carefully to avoid burning.

Remove from oven, transfer to a serving plate, and garnish with chopped cilantro or sliced scallions. Serve hot as a vegetable main or side.