Like we had at Seoul House (kinda sorta)

1 Daikon Radish (try Lotte - sometimes at Shopper's)
Salt
Rice Vinegar
Sugar
Red Pepper powder

Peel radish. Slice thin, thin, thin with a mandolin or food processor. You can also julienne 'em if you like. Salt 'em up and let 'em sit for 30 minutes or so to sweat out the juice and locker room smell.

Drain, squeeze out juice as much as possible. Rinse if you like to remove salt or just leave the salt.

Toss with vinegar and sugar - about 2 to 1 vinegar to sugar. Add hot pepper to taste.

Ok in fridge about 2 weeks.