Radish recipe

Rettich- Daikon Radish
2 medium size daikon radish
Kosher salt
(This is the way as it is served at most of the places like Oktoberfest or any other event like that, real easy , real simple.)
Wash and peel the daikon . make slices (sharp knife be careful) from the wide part to the thin part without severing any part of the actual radish. Then you take the salt and put it in between the slices. Let absorb for a bit. Eat. It is served like that , so you can walk around with it.
Some places yuse these fancy things that you use for apples too. It's like a knife with a spike you put it in the middle and you keep turning until the radish looks like a slinky, season with slat.
Variation:
Additional ingredients: White wine or balsmic vinegar, canola oil, sugar salt and pepper. Make the dressing play around with the proportions to your liking. Using a box grater, grate the daikon with the large holes. Add dressing. Let maarinade for at least 30 minutes.
I know a lot of people don't like radish it's too much for their taste buds, but these ways make it a lot milder , it's like cooking horseradish in milk first to get the heat out (learned that from Nils Noren). Enjoy radish is good for your liver.