Peel and slice Daikon into 2mm thin pieces. Spread over a baking tray lined with tea towel or paper towel, OR a large flat basket. Leave in a dry place for 1 to 2 days.
Today I dried them for 1 day. The surfaces look quite dry.
To marinate, you need a right size jar or container to keep the Daikon pieces in the marinade. I have found a ziplock bag is the easiest option. Keep everything in the bag and remove the air, so that the Daikon pieces can stay in this minimal amount of marinade.
Note: You can double the amount of marinade if required.
Marinate in fridge for 1-2 days before you enjoy. Softened Kombu can be finely sliced and enjoyed with Daikon.
