Place the daikon in a mixing bowl and sprinkle with the salt. Set aside for 20 minutes.
Prepare yuzu by peeling the yuzu fruit and cutting it into strips.
Juice the yuzu. Squeeze out yuzu juice at least 1 tbsp.
After 20 min, drain the liquid from the salted daikon and squeeze any further moisture out with your hands.
Place all the prepared ingredients, daikon, yuzu peel, yuzu juice, rice vinegar, sugar and dried chili into a zip lock bag.
Massage all ingredients over the ziplock bag and refrigerate for a minimum of 2 hours. *4
Serve or transfer the pickled daikon into an airtight container for storing.
*1 Yuzu fruit vary in size. As a guide, we need about 1 tbsp of juice and you can use the peel though make sure to remove white pithy part as much as you can as it has an astringent taste. *2 If you can not source this ingredient, see the post above or "Japanese food substitute"*3 I use a dried birds eye chili called "Taka no tsume" in Japanese. *4 If you can not wait, you can start to eat after 2 hours of pickling, though it will be tastier if left overnight (8 hours) in fridge.