Traditional Japanese pub fare, I've used this recipe with other vegetables with excellent success.
1 cup daikon peels (I cut the root into coins, and take the peel off Granny style with a paring knife)
1 part Japanese soy sauce
1/2 part rice vinegar
1/2 part water
1/4 part mirin (substitute thin sugar syrup)
1/4 part saki (substitute sherry)
Put peels into a container of your choice, pour over the marinade, and let cure in the fridge for 3 - 4 days, longer if you wish. I like a full week. Invert or mix at least once a day.
I have used this recipe with sliced carrot, green beans, daikon coins, a mixture of them, and best of all, believe it or not, Brussels Sprouts!!!!
kidding. I'm a professional musician and teacher (violin and piano) and my students absolutely gobble up the Brussels Sprouts version like you wouldn't believe!
Cut them in half lenghtwise, take off the outer leaves if yellowed or mildewed or otherwise not choice, and marinate.
These are absolutely delicious!
And they make an appetizer that will have your guests talking, guaranteed!