Wash the daikon radishes thoroughly and peel off the skin.

Cut the radish into approximately 5cm-long segments, then stand them upright and slice into strips about the thickness of a finger. Try to make the strips as uniform as possible for even pickling.

Place the radish strips into a large bowl or container.

Sprinkle 3 tspof salt over the daikon and mix well, either by hand or by shaking the container, ensuring every piece is coated with salt.

Let the salted radish sit for about 1 hour. During this time, the salt will draw out water from the radish, making it crunchier.

In a small pot, combine 500g water, 300g white vinegar, and 30g sugar.

Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar completely.

Once the sugar has dissolved, remove the pot from the heat and allow the brine to cool to room temperature.

After the radish has been salted for an hour, pour off any excess water that has been released.

Add the sliced garlic and chopped Thai chili peppers to the drained radish strips, and mix thoroughly.

Transfer the seasoned radish strips into a clean, dry glass jar. Make sure the jar is free of any oil or moisture to avoid spoilage.

Pour the cooled vinegar brine over the radish strips, ensuring that the daikon is completely submerged in the liquid.

Seal the jar tightly and place it in the fridge or in a cool, dark place.

Let the radish pickle overnight. By the next day, your crunchy, tangy Chinese Pickled Daikon will be ready to eat! The flavors will deepen with time, so feel free to let it sit for a few more days if you prefer a stronger taste.