In Japan kabu (white turnips) are often salted to make tsukemono, but radishes are not. Probably because radishes are not common food in Japan. Here in the United States, white turnips are rather rare, even though I started to see them at farmers markets. You don’t have to wonder around to find white turnips, because you can use regular radishes to make tsukemono.
I made tsukemono using french breakfast radishes, which I got from CSA. Regular round radishes we often see at grocery stores can be used as well. The method is very simple. cut the radishes in quarters, cut the greens in 1″ length, sprinkle salt, and apply pressure for hours or days. That’s it.
The amount of salt depends on the quantity of the vegetable, and the personal preference. If you use too little salt, water may not come out from the vegetable. If you use too much, the vegetable gets too salty. You need to adjust looking at the condition of the vegetable. If you don’t see any water coming out of the vegetable after 6 hours, you probably need more salt. If you end up too salty tsukemono, you can wash the salt away with water before eating.
When you make tsukemono using vegetables, you can also add thinly sliced kombu and/or dried chili peppers. This time, I added freeze dried yuzu citrus pith (the yellow stuff in the picture) to add fragrance.