Toss the salt and cucumbers together in a medium bowl and let brine until wilted, about 30 minutes. Rinse under cold water and drain as much water from the cucumbers as possible.
In a medium bowl, add the cucumbers, daikon, sugar, vinegar and red radishes, combining with your hands until all the sugar dissolves. Refrigerate overnight before serving.
The salad will keep for up to 2 weeks in the refrigerator.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Heirloom Market BBQ