Pickled Daikon with Umeboshi

There are many iterations of pickled Daikon radish in Chinese cuisine. Most of the recipes I'm familiar with are fresh preparations, meaning you only brine/pickle them for a short duration, from a few hours to a couple days at most. Salt, sugar, and vinegar are the staple ingredients, but my mom came up with her own recent version which includes chopped Umeboshi (Japanese pickled/salted plums). All I can say is that it is deliciously addictive. Mom will share the recipe with me next time I'm over at my parents' in a couple weeks time (seems to involve pickling the radish first in salt & water, then adding umeboshi, plum powder and sugar or Splenda).