1 cup sliced red radish
2 cups finely chopped radish greens
2 - 2 1/2 Tbsps umeboshi vinegar
Wash the radishes and greens separately. Chop the greens finely and place them in a pickle press. Slice the radishes into thin rounds and place them in the pickle press.
Add the umeboshi vinegar and thoroughly mix. Place the lid on the press and tighten. Let the vegetables sit under pressure for 1 hour.
Remove the lid, pour off excess liquid and take vegetables out of the press. Squeeze out any remaining liquid with your hands. If the vegetables taste too salty, rinse quickly under cold water, drain and serve.
Michio and Aveline Kushi