The title says one; the recipe says the other. Although I understand the confusion; in flavor, daikon more closely resembles a spicy cucumber than it does a mild radish. But in texture, there’s no question it’s a radish.
That said, I suspect this recipe would work equally well with either one.
From a box sold in Martinez, California.
3 pounds cucumber — cut up
1/3 or 1/4 salt; sprinkle over cut daikon.
Soak 1/2 day to overnight. Wash and drain and dry.
1/2 c. water
3 Tbsp. sugar (I use more)
3 [Tbsp.] chili or to your taste
1/3 [c.] vinegar