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.
Cook Notes: The salad will keep for up to 2 weeks in the refrigerator.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.