With not much to harvest yet from the garden and the leaves on the daikon looks so fresh, it is a pity to throw them away. The leaves are very fibrous and the only way to use them is to salt and ferment slightly to turn into preserved vegetable, to be used as part of an ingredient in a dish. I cut the salted and fermented for 3 days leaves into small pieces, separate into portions and freeze, easy to use in the future.
Massage the leaves with salt until soft, press with a weight on them for a day. Squeeze most liquid out and keep in the fridge for a few more days. Ready to use.
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