The season of daikon is winter, it gets juicier and has a milder taste if you compare the summer daikon which has a more hot and bitter flavor.
Slice daikon and marinade them with vinegar, sugar and salt. This is pickles but if marinated only in a short time, daikon is still crunchy and enjoyable as salad.
Wash daikon thoroughly. If the skin is clean, leave skin on. If the daikon is too big, cut it in length ways in half or quarter first.
Slice the daikon into 0.5cm thickness. Chop the top of dry chili and remove all seeds inside, then slice finely. Cut the lemon zest into fine pieces. Use scissors to cut kelp into small pieces.
Put sliced daikon and all seasoning into the Ziploc bag and rub well. Remove the air from the bag and close it. Keep in the refrigerator for 1-2 days.