Mula ko achar (daikon radish pickle)

Instructions

1. Peel the daikon and cut it into thin strips or very thin rounds.
2. Sprinkle it with salt, toss and let it drain for 15 minutes, then rinse quickly and squeeze well.
3. Dry-toast the sesame seeds in a pan for 2 minutes, then coarsely crush them.
4. Heat the oil in a small pot until it just smokes, then turn off the heat and add the mustard seeds, which should crackle.
5. Pour the oil over the daikon, then add the sesame, sliced chillies, turmeric, hing, vinegar and lime juice.
6. Mix well, cover and let marinate for at least 1 hour before serving. It keeps 4 days in the fridge.