Overnight Chinese Daikon Radish Pickles

1 ½ cups chopped daikon

¾ teaspoon salt

1 tablespoon rice vinegar

¼ teaspoon ground black pepper

¼ teaspoon sesame oil

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.