Vinegared Daikon Pickles

I decided to try a home delivery service for (primarily) organically grown vegetables. The “trial box” arrived today, packed with dirt-covered root vegetables, a lovely lettuce, spinach, mini tomatoes and other goodies. And a sheet of recipes. So today’s recipe is one from the sheet for daikon, a vegetable that I like but never know what to do with.
Vinegared Daikon Pickles
makes as much as you like
daikon
kombu (dried seaweed)
soy sauce
vinegar
red togarashi (dried red peppers)
Cut the daikon into “rhino eye” slices or “wooden clapper” chunks and pack into a glass jar. Add the kombu and togarashi. Mix together equal quantities of soy sauce and vinegar and pour into the jar to cover the daikon. Pickle for 2-3 days.