Massage 1-2 tablespoons salt into cut daikon for an hour or so. Then rinse, drain and squeeze to remove excess water. Sun dry, or place radishes in a dehydrator until radishes are half in size and are still pliable. Allow to cool to room temperature if using dehydrator.

Prepare marinade: In a saucepan, combine soy sauce, sugar, pepper and garlic and heat until all sugar crystals are dissolved. Set aside to cool. Transfer radishes to a clean and sterilized container. Pour in marinade. Make sure everything is submerged and press to remove air bubbles. Seal and refrigerate before serving, ideally a couple days for daikon to really soak up all the flavors.