Ingredients :

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* dried daikon radish
* 15% (of the weight of daikon) nuka (rice bran)
* 6% (of the weight of daikon) salt

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Method :

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To make dried daikon, hang daikon outside for 2 weeks. Mix nuka with salt. Put nuka mixture at the bottom of a barrel. Place daikon on the nuka. Cover the daikon with nuka. Place another layer of daikon. Cover the daikon with nuka again. Repeat the process one or two more times. Put a lid and place a weight on top of the lid. Pickles should be ready to eat in a month.