This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up!
The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.

I adjusted it to an easy-to-consume amount using 1/2 a daikon.

At first, I wondered if it was right to cover the daikon in sugar and salt. The water from the daikon will be drawn out, so use a container that will give the daikon some room.
If you reuse the vinegar, it will be too thin, so I recommend draining half of the water. I recommend using it as marinade, and adding in half of the amount of ingredients for a second pickling. Recipe by Popotankobu