Green and White Sour Salad

In a large glass bowl, peel and slice paper thin 6 medium cucumbers and 1/3 large daikon radish. Mix in 1/2 cup coarse salt or more, if necessary, to coat all slices. Let stand 10-15 minutes to draw out the water. Drain very well, and squeeze out as much water as you can. Add 3 small white onions, sliced paper thin; 3 scallions (including green parts), sliced thin; 3 sprigs fresh dill, chopped and 6 sprigs watercress, chopped. Add white vinegar almost to cover. Supplement with enough lemon juice to cover. Add 3 tblsp sugar, or to taste (#3). Mix well, and store in a glass jar refrigerated. Keep at least one day before serving. Garnish with mustard, radish, or cress sprouts.