I love eating xue cai noodle 雪菜麵, and I'd order a bowl whenever I visit any Esquire Kitchen or Shanghainese restaurants. I'd been eager to try out pickling the vegetables myself after seeing lots of bloggers or website stating that it is very easy and simple, thus when I saw those greens on the daikon, I bought them instantly.
I used Carol's recipe to pickle those daikon leafs by adding just 1 ingredient => salt. Her recipe called for only 1/2 tbsp of salt but the forgetful me put in 2 tbsp! The pickled veggie has turned into salted veggie at the end (n_n)
Daikon leafs and salt
Sprinkle salt to washed & air dried leafs
Wrap in a clean plastic bag, place into refrigerator for at least 3 days
Pickled daikon leafs, a week later