any recipes --interesting variations too - would be awesome. (Read: I am obsessed with tsukemono)
looking for information on the process of drying daikon and or a recipe for a pickle i picked up at mitsuwa called 'yuzu shibori' a pickled daikon/
I was looking through the Japanese Food Report and found a couple of interesting recipes...
Do your pickles look like this:
If so, then you can make them from daikon that are cut, salted and squeezed and then marinated in an "amazu" sweet vinegar.
A basic amazu recipe is:
1 cup rice wine vinegar
3 Tablespoons sugar
2 Tabelspoons mirin
You want to heat this quickly until the sugar dissolves and then let cool to room temperature before adding the daikon and yuzu peel.
This amazu base is great for many different types of vegetables, so play around with it.
Good luck! Ganbatte kudasai!