Instructions: Mix the vinegar and sugar, and microwave for 30 seconds. Stir to completely dissolve the sugar.

Peel daikon and carrot and cut into 2 inch lengths, then into thin rectangles 3/4 inch wide. Put into a medium bowl, sprinkle with salt and mix. Let stand for 5 minutes. Knead firmly. Gather a handful at a time, squeezing out the excess juice, and place into a clean bowl. Pour on 1/4 cup of vinegar-sugar mixture.

Stir well and let sit 5 minutes. Squeeze the vinegar from the vegetables again.

Cover with remaining vinegar-sugar mixture and top with the kombu square.

Refrigerate at least overnight. The flavor improves over several days.

(Kodansha)

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