Overnight Chinese Daikon Radish Pickles

1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to the bowl.  Stir in the rice vinegar, black pepper and, if desired, sesame oil.

Cover, and refrigerate at least 8 hours.